Today’s post is another blast from the past. We used to make these all the time as kids and I have rather fond memories of them. I think the pudding we used back then though was tastier than this Jell-O instant stuff, which isn’t all that amazing—it’s just dang convenient (gah!). I’m not sure we had an official name for these pudding cups, so I’m taking the liberty to name them now. Perhaps I should have put it to vote, here were my ideas:
- Graham Cracker Pudding Cups
- Bumble Bee Butt Pudding Cups
- Grahambumble Cups
- Chocolate and Vanilla Pudding Cups (exciting!)
- Fuzzy Bumble Bee Pudding
Not hard to see why I chose the first one, is it? I am up for hearing additional ideas, if you’ve got ’em. I think as kids we might have just called them the “chocolate, vanilla, graham cracker thingys.” That’s not so bad.
One of the reasons I enjoy these so much is that it’s a great flavor combination and when mixed with graham crackers, they have a nice texture.
Graham Cracker Pudding Cups
You could go all-out with this and make all your pudding, crackers, etc. from scratch, but sometimes that’s just more a pain in the rumpus than it’s worth. I’ve done it before, and it tastes infinitely better, but this time around I was going for quick.
This recipe is also more of a concept food than it is follow-along per ingredient, so feel free to mix it up a bit.
The hardest part of this recipe is gathering together your ingredients (gasp!). But once you do that, it’s smooth sailing.
Follow the instructions on the chocolate and vanilla pudding boxes to make the pudding. I guess this means you’re probably going to need milk. I hope you have some. For the boxes I used, it was pretty much mixing the pudding cups
Place the pudding in the refrigerator, and while it cools, smash up your graham crackers. You’ll end up using about 1 graham cracker per pudding cup.
Whip the cream to your desired consistency. I like mine a bit thicker. You also might want to add a couple teaspoons of sugar.
Now It’s time to build the pudding cups. Start with a sprinkle of graham crackers on the bottom, then add a layer of chocolate pudding, then another sprinkle of graham crackers, then a layer of vanilla pudding, and repeat. You’ll want at least 2 layers of each pudding type, but if you can get more, all the better. After the last pudding layer is complete, top it with some whipped cream and another sprinkle of graham cracker. Insert the vanilla wafer for good measure and extra nom nom.
Serve immediately, or stick them back into the refrigerator if needed, and then serve! Watch out though, the longer you wait, the higher chance you have of getting soggy graham crackers and wafers.