Tuesday, 2 April 2013

Cracker Cake

Sharon Jackson shared this recipe with me this morning. She originally found it on a recipe group, where the poster had originally found in a newspaper years ago, and it has now become a family favorite. The flavor combination possibilities are endless. Sharon's favorite is coconut cream with toasted coconut on top; her grandchildren love banana cream with sliced bananas. In the photograph above Sharon has used vanilla pudding and topped it with cherry pie filling.

*those who are watching calories, or sugars can easily adapt this recipe to fit their needs, by choosing low sugar ingredients

Cracker Cake
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(Moms Recipe Collection)
Saltine crackers
2 small pkg. instant pudding
Large bowl cool whip

Topping optional

Mix the pudding as directed on the box. 
Put a thin layer of cool whip in a 8x10 pan. Just enough to keep crackers in place. 

Now start the layers....

1/2 the cool whip
1/2 the pudding
Rest of pudding
Rest of the cool whip

Do not cover, chill overnight


  1. Thanks for sharing my recipe...
    ~Susan~ @ https://www.facebook.com/groups/26137036770/

  2. Buona! I will try to redo this cake!
    Sorri for my English but I am from Roma (Italy)
    Bye. Cinzia