Ripples Recipe – Boston Crème Casserole

By Paul Renard

This favorite “low rent” dessert recipe sounds disgusting but tastes great. Our grandkids have adopted it as their go-to birthday cake! All proportions are very forgiving – more pudding, more Cool Whip, less icing . . . everything works. Generously serves 8-10.

Boston Crème Casserole
2-3 packages graham crackers (a little less than one box)
2 medium containers Cool Whip, thawed
1 large package French Vanilla Instant pudding
2 cups milk
2 containers of dark chocolate icing

1. Make the pudding with only two-thirds of the milk called for on the package (it says three, so use two).
2. Before it sets up, fold in all the Cool Whip.
3. Place a layer of Graham Crackers in the bottom of a casserole pan (I use a 13.5x9.5 disposable aluminum pan which should give you an idea of the quantity); the crackers don’t have to fit perfectly.
4. Smooth one-half of the pudding/Cool Whip mixture over the crackers.
5. Add another layer of crackers and then another layer of pudding mixture (now completely used).
6. Add a final layer of crackers that more or less solidly cover the pudding mixture.
7. Take off the tops of the icing containers and warm the icing in the microwave at low power until it is runny.
8. Pour the two containers of icing over the top layer of crackers.
9. Refrigerate at least four hours (overnight is fine). The longer the casserole sits in the refrigerator, the softer the crackers will be.