cracker pudding recipe
Prep time
Cook time
Total time
The pudding will continue to set as it cools. To get a good set, Marilyn advises that when brought to a boil, “it should bubble thick like the bubbling streams of Arkansas!”
Add a bit of extra flavor by using the zest of one lemon and 3 tablespoons of lemon juice when you add the vanilla extract. Stir in fresh berries, or make a simple berry compote by simmering berries with a bit of sugar until the fruit has broken. Swap saltines for vanilla wafers or ginger snaps.
Recipe adapted from Marilyn Wissinger’s family recipe
: dessert
Serves: 5-10 servings
  • 3 eggs, divided
  • ½ cup granulated sugar
  • 4 cups low-fat milk
  • 2 cups (one 4-ounce sleeve) saltine-style crackers, crushed
  • 1 cup coconut flakes, sweetened or unsweetened
  • 1½ teaspoons vanilla extract
  1. Beat the egg whites until stiff; set aside.
  2. Warm the milk in a 2-quart saucepan over medium heat.
  3. In a small bowl beat the egg yolks and sugar until smooth and pale yellow.
  4. Whisk the egg yolks into the milk, bring to a boil, add the crackers and coconut, and reduce heat. Simmer, stirring often, for 5-8 minutes or until the mixture thickens.
  5. Remove from heat and whisk in the whipped egg whites and vanilla until evenly combined.
  6. Serve warm or chilled. Garnish with whipped cream and coconut flakes. Refrigerate any leftovers..
Recipe by phoebe's pure food at