I used: 2 large boxes of instant sugar-free chocolate pudding,
and 2+ boxes of honey grahams.
[These amounts may vary depending on your pan size.]
[These amounts may vary depending on your pan size.]
Traditional loaf pan method:
* line loaf pan with plastic wrap
* line bottom and walls of pan with graham crackers, breaking or cutting to fit where necessary. Line with crackers to the top lip of the pan.
* place layer of chocolate pudding in pan.
* layer with more graham crackers, cutting to fit.
* and so on, alternating pudding and cracker layers all the way to the top lip of the loaf pan -- and ending with crackers.
* REFRIGERATE OVERNIGHT to allow crackers to soften.
* when ready to serve, invert pan on cutting board, remove plastic wrap, and slice.
New method: Last weekend, I decided to try making this in a (little bit bigger than) 9x13 pan. Basically, I used the same layering technique with a few differences.
* I did not line the pan with plastic wrap, because my intention was not to invert it.
* I did not line the walls of the pan with crackers. I only used horizontal layers, beginning and ending with crackers.
No worries about "piecing" the crackers in those middle layers. |
But... make sure to use whole (not broken) pieces of cracker
on your top, final layer of crackers -- so it looks nice.
Cut crackers to fit. You'll have lots of leftover bits to snack on! |
I'll bet you'd just love to see what it looks like when it's cut -- all those pretty layers right? Somehow, I never got that picture. (Hey, I'm a real life blogger!) I guess you'll just have to make the recipe. Yes, it's as easy as it sounds. No tricks, I promise.
Oh -- one more thing. Don't forget a dollop or two of whipped topping.
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