This is my family's all time favorite dessert. It is the dish that brings back all my childhood memories and was the first thing I incorporated into my family's traditions when I got married and had children. Once you try this, it will become a favorite for you too! Yum! My mouth is already watering. I'm serving up some flapper pie for Thanksgiving tomorrow. Happy turkey day to everyone!
Ingredients
Crust
2 1/4 cups graham cracker crumbs
1/2 cup butter (real butter, no margarine)
1 tbsp brown sugar
Filling
2 large and 1 small package vanilla pudding (cooked – not instant)
Evaporated milk
Whipped Cream
graham cracker crumbs for garnish
Directions:
Preheat the oven to 325 degrees Fahrenheit. Melt the butter and mix together with the graham cracker crumbs and brown sugar in a mixing bowl. Press down into a 9 X 13 baking dish an cook in the oven for about 10 minutes or until slightly browned and set aside. Cook pudding mixes as per package except use a half and half mix of evaporated milk and regular milk. Make sure you do not overcook the pudding and constantly stir the pudding while cooking until thickened. Pour cooked pudding over your previously cooked crust, cool completely in the refrigerator until set, cover with a good layer of cool whip and sprinkle with graham cracker crumbs. Place back in the refrigerator until ready to slice and serve.
Secret Tip: The evaporated milk and regular milk combination in the pudding make this pie delicious. Real butter in the graham cracker crust make this a butter delight. Make sure the pie is completely cooled and before adding the cool whip.
ENJOY!
