Pudding And Berry Tart With Graham Cracker Crust Recipes

FRUITY TART

Steps:

• Combine pudding mix and milk in a medium saucepan. Cook according to package directions. Pour pudding into pastry shell and refrigerate until cool and firm. Arrange fruit on top of pudding layer.
• Place jam in a small saucepan over low heat, stirring occasionally until runny. Using a pastry brush, coat fruit with jam. Now hide in the closet and eat the whole thing yourself.

BLUEBERRY PIE WITH GRAHAM CRACKER CRUST

Steps:

• In a large saucepan, combine sugar, cornstarch and salt. Gradually add water, stirring until smooth. Stir in 2 cups of blueberries. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; cool to room temperature., Gently stir remaining blueberries into cooled blueberry mixture. Spoon into crust. Refrigerate, covered, until chilled, 1-2 hours. Serve with whipped cream.

BLUEBERRY GRAHAM CRACKER PUDDING

Steps:

• 1. Follow the directions on the box to make the vanilla pudding. When that's ready, mix the container of whipped cream with the pudding. In a 9x9 dish, start with a layer of whole graham crackers. Layer with the pudding mix. Create as many layers as you like, I usually have three layers of graham cracker and two layers of pudding mix. Be sure the top layer is graham cracker. Add the can of blueberry pie filling and refrigerate for two hours. If you are really ambitious, use fresh blueberries and create the topping from scratch. Also delicious but obviously takes more time.

RED, WHITE AND BLUEBERRY PIE

Steps:

• Spread melted chocolate onto bottom and sides of crust. Arrange sliced strawberries over chocolate., In a bowl, beat cream cheese and confectioners' sugar until smooth; gradually beat in milk. Add pudding mix; beat on low speed until thickened, about 2 minutes. Spread over strawberries., Decorate pie with whipped topping, blueberries and halved strawberries. Refrigerate until serving.

JAM TART WITH SALTED CRACKER CRUST

Steps:

• Preheat the oven to 350 degrees F.
• Pulse the crackers in a food processor until very finely ground. Add the butter and sugar and pulse until thoroughly combined. Remove a rounded tablespoon of the crumb mixture and set aside.
• Turn the mixture out into a 9-inch fluted tart pan with a removable bottom set on a cookie sheet and press evenly along the bottom and up the sides. Bake until light golden, about 15 minutes. Lightly press down on the crust if it has puffed up on the bottom.
• Spoon the preserves into the tart shell and gently smooth to spread evenly. Sprinkle the reserved crumbs on top. Bake until the jam is a shade darker and the edges are bubbling slightly, 20 to 25 minutes. Cool completely on a rack.
• Serve at room temperature with whipped cream, if using.

PUDDING AND BERRY TART WITH GRAHAM CRACKER CRUST

Steps:

• Preheat the oven to 350 degrees F.
• For the crust: crumble the graham crackers by hand or with a potato masher to get fine crumbs. Heat the butter in a saucepan or microwave until half-melted. Work the butter into the crumbs with your fingertips until the crumbs look like wet sand. Using your fingertips, press the crust into a 9-inch pie plate or disposable aluminum pie pan to make an even layer over the bottom and sides of the pan. Bake until the crust is a shade darker, about 12 minutes, and let cool completely.
• Make the pudding according to the package directions. Let stand about 5 to 10 minutes stirring occasionally to keep a skin from forming on the top of the pudding.
• Use a spoon or rubber spatula to scrape the pudding into the graham cracker shell and smooth it into an even layer. Put the tart in the refrigerator until the pudding is chilled and set, at least 1 hour.
• Meanwhile, cut the stems off the strawberries and wash with the other berries in a colander under cold water. Drain then spread out on paper towel to dry. You can either arrange the berries nicely over the pudding or just sort of gently tumble them onto it. Cover the tart lightly with plastic wrap and refrigerate. You can make the tart up to 4 hours in advance. Serve cold.

SOUR CREAM PUDDING PIE

Steps:

• In a small bowl, mix together sour cream, pudding mix, and vanilla extract. Spread mixture into crust and chill until set, about 30 minutes. Top with pie filling immediately before serving.

25 EASY GRAHAM CRACKER CRUST PIES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a graham cracker crust pie in 30 minutes or less!