Magic Pudding Dessert

1. 1

   Mix the instant pudding and milk together and place into the refrigerator for a few minutes to set up.

2. 2

   Place 16 crackers in the bottom of an 8X8 pan.

3. 3

   Pour half of the pudding mixture on top of the crackers, spreading evenly.

4. 4

   Place the other 16 crackers on top of the pudding, and then pour the other half of the pudding mixture on top of the last set of crackers.

5. 5

   Top with the whole container of cool whip.

6. 6

   Cover with plastic wrap.

7. 7

   Refrigerate for at least 24 hours.

8. 8

   Here's the magic part - after the dessert sits long enough, the crackers taste exactly like a thin layer of either phyllo or pie crust.

9. 9

   Per Serving: 176 Calories; trace Fat (0.8% calories from fat); 4g Protein; 34g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 436mg Sodium. Exchanges: 1/2 Non-Fat Milk. WWP: 3.

* Per serving · 4 servings · Values may vary.

No additional tips available.