• Cooking Time: 0
  • Servings: about a dozen
  • Preparation Time: 20-30


This is my Grandma Vilma's recipe and somewhere in translating it we doubled part of it making it even better. Whenever we were required to bring a dessert to banquets or church fish frys etc, we would make this and it would either be the first dessert gone or hidden in the kitchen for the workers.


  • 2 pkg instant French Vanilla pudding
  • 3 ½ cups milk
  • 18oz cool whip
  • Whole graham crackers (box)


  • Mix milk and pudding together until thick. Blend cool whip into mix.
  • Line 13" x 9" pan with whole graham crackers.
  • Pour in half of pudding mixture.
  • Layer graham crackers and rest of pudding mixture and top with 3rd layer of graham crackers.
  • Refridge for 2 hours.
  • Frost with chocolate frosting and top with crushed walnuts-optional
  • (if French vanilla pudding unavailable, add 2 tsp vanilla to regular vanilla pudding.)

Categories: Cake  Misc. Dessert  Mousse 

Author Credit: Vilma Groppi

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