This is a variation on one of the first recipes I baked as a young teen. It makes for a soft, gooey, caramel dessert that spoons out of the pan easier then it cuts into neat squares and is delicious and easy to bring to a friendly summer party.
Ingredients:
- 2 cups whipping cream
- 2 Tbsps. powdered sugar
- Homemade Caramel Pudding recipe
- 15 Graham crackers
- ¾ cup brown sugar
- 1 5-ounce can evaporated milk
- Powdered sugar for final dusting (optional)
Directions:
- In the bowl of an electric mixer, whip the cream with 2 tablespoons of powdered sugar until stiff peaks form, about 4 minutes.
- Saving 1 cup for final serving, combine the remaining whipped cream with the pudding in a large bowl, ensuring the mixture is mostly homogenous, while avoiding over-mixing.
- Cover the bottom of an 8×8 pan with 5 Graham crackers, breaking pieces as needed to completely cover the surface.
- Spread ½ of the pudding mixture over the cracker layer. Cover the pudding layer with 5 more Graham crackers, the second ½ of the pudding mixture then finally with the remaining 5 Graham crackers. Set aside.
- In a small saucepan, combine the brown sugar and the evaporated milk. Simmer the mixture over medium-high heat, stirring frequently, for about 4 minutes. Remove from heat, whisk vigorously (mixture will not be completely smooth) then pour over the top Graham cracker layer covering the dessert. Tilt pan around to ensure the entire surface of the dessert is covered with the hot mixture.
- Let the dessert stand for 20 minutes at room temperature, cover with shrink wrap and refrigerate at least 12 hours.
- Serve with whipped cream and a dusting of powdered sugar.
Makes 9 servings.
Notes: Don’t have time to make your own caramel pudding? Take a short cut by using 6 single-serving cups of butterscotch pudding. Waiting at least 12 hours before digging into this tasty treat will be difficult but you must in order for the flavors to meld and for the crackers to soften enough to create gooey results.
Sweet, sweer, so sweet 🙂