Instructions
- Whip the Cream: Pour 1½ cups of heavy cream into a chilled mixing bowl. Add sugar and vanilla extract, then beat on high speed until medium to stiff peaks form — the whipped cream should hold its shape without being grainy. Be careful not to overbeat, or the cream may separate.
- Prepare the Pudding Mixture: In a separate large bowl, whisk the instant vanilla pudding mix with the cold milk for 2–3 minutes until slightly thickened. Gently fold the whipped cream into the pudding mixture until fully incorporated and smooth. This forms a rich, fluffy filling.
- Layer the Dessert: In a 9×13-inch baking dish, spread a thin layer of the pudding mixture to coat the bottom. Arrange one sleeve of graham crackers over the base, breaking pieces as needed to create an even layer. Spread half of the pudding mixture over the crackers, smoothing it into the corners. Repeat with a second layer of graham crackers and the remaining pudding mixture. Top with one final layer of graham crackers to form the top crust.
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