Graham Cracker Cake

Name: Graham Cracker Cake Recipe
Yield: 15
Ingredients: Cool Whip free - one 8oz. container; Graham Crackers - about 16 full crackers; Lite cherry filling - one 20 oz. can; Vanilla instant pudding - 2 small (3-4oz.) or 1 large box

(1)

Number of Servings: 15

Ingredients

Cool Whip free - one 8oz. containerGraham Crackers - about 16 full crackersLite cherry filling - one 20 oz. canVanilla instant pudding - 2 small (3-4oz.) or 1 large box

Directions

Make the instant pudding as instucted on the pudding box using 3 cups of milk with the 2 small boxes of pudding instead of the suggested 4 cups on the box.

Blend the cool whip in with the pudding either with a spatula or mixer on low speed.

Layer a 9x13 glass pan with craham crackers on the bottom. No need to use non-stick spray.

Use half of the pudding mixture and layer over the graham crackers.

Again layer graham crackers over the pudding mixture and top with the remaining half of the pudding mixture. Top with the cherry topping and you're done!

Refrigerate for 3 hours or longer. The refrigeration process will soften the graham crackers. Store any leftovers in the frige.

I have substituted low fat or fat free milk with the pudding and also low fat crackers. It is very good and kids love it too!!

Number of Servings: 15

Recipe submitted by SparkPeople user ANGIE_E.

Servings Per Recipe: 15

Nutritional Info Amount Per Serving

Calories: 169.8
Total Fat: 2.0 g
Cholesterol: 0.9 mg
Sodium: 123.3 mg
Total Carbs: 25.9 g
Dietary Fiber: 0.8 g
Protein: 1.5 g

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Member Reviews

ASCINTA
Good - but too many carbs - 3/20/07