I've been seeing lots of pretty Rainbow pudding cups out there in blogland. Jello ones too. I am amazed by all the talented folks who are sharing there creations. I thought this dessert up and hoped it would be tasty and different. Guess what? It is! I'll share the recipe with you and if you make it and blog about it then please link it back to me. Also, I would love to have you leave a comment with the link to your post so that I can check it out!
Over the Rainbow Pudding Dessert
- 2 large boxes of Vanilla Pudding or White Chocolate pudding mixes
- 6 cups of milk
- food coloring
- 1/2 package of graham crackers, crushed
-1/4 cups chopped pecans
-6 T of melted butter
- whipped topping
- chocolate gold coins
Make your pudding according to the package directions. Then divide evenly into 6 bowls. Add a different color of the rainbow to each bowl. Red, orange, yellow, green, blue and purple. I used Vanilla pudding and it was a yellowish color to begin with so it made my blue a little "blue-green". I think the White Chocolate pudding would make for a truer color spectrum. Just so you know. Put your bowls in the fridge and let the pudding set.
While the pudding is in the fridge start making your crust.
Preheat your oven to 350 degrees. There are 2 packages
of graham crackers in a box. Crush 1/2 of a package
of graham crackers and place in a bowl.
Add 1/4 cup of chopped pecans.
Melt 6 T of butter and then add to
your graham crackers and pecans.
Stir it all together.
Press your graham cracker mix into the bottom
of an 8x8 baking dish. Put into 350 degree oven for
8 to 10 minutes or until browned on top.
Once browned, let the crust cool completely.
After crust is cooled, begin layering your pudding.
I started with purple and worked that way but you
could start with red if you wished.
Work to spread evenly, with a light hand.
Now that you have it all layered. Cover it with foil
or plastic wrap and place it in the fridge over night.
Don't forget to have your
Pirate Helper clean out the pudding bowls.
When you are ready to have your dessert, pull it out of the fridge and let it set for a couple of hours to make cutting it easier. Just before cutting, cover the top with clouds of whipped topping.
Once you have your piece cut and on your plate
you can place your gold coin in your whipped topping "clouds".
Enjoy your dessert and look out for little thieves
who might want to steal all your gold coins!