Ingredients- •2 cups frozen raspberries + 1/2 cup sugar •1- 3.4oz box Instant lemon pudding + 2 cups milk •2 cups heavy whipping cream + 1/4 cup sugar •Graham crackers •Sliced strawberries •Raspberries •Blueberries Instructions- 1. in a sauce pan, heat frozen raspberries and sugar until boil, stirring until the raspberries are not frozen anymore and remove from head and allow to cool completely. 2. Whisk milk and pudding. Set aside. Whip cold heavy whipping cream and sugar until thick. Add a little less than half of the whipping cream to the pudding and mix until incorporated. 3. Use a 9X13 dish and put a layer of graham crackers on the bottom, followed by the pudding, raspberry sauce and more graham crackers making layers like a lasagna. I normally make 5 or 6 layers. Whatever you decide will be delicious even if it’s 3 or 4 layers. 4. Refrigerate for 3-6 hours or over night and serve. The longer in fridge, the more cake like texture because the cookies soften. Enjoy xx Em
Ingredients- •2 cups frozen raspberries + 1/2 cup sugar •1- 3.4oz box Instant lemon pudding + 2 cups milk •2 cups heavy whipping cream + 1/4 cup sugar •Graham crackers •Sliced strawberries •Raspberries •Blueberries Instructions- 1. in a sauce pan, heat frozen raspberries and sugar until boil, stirring until the raspberries are not frozen anymore and remove from head and allow to cool completely. 2. Whisk milk and pudding. Set aside. Whip cold heavy whipping cream and sugar until thick. Add a little less than half of the whipping cream to the pudding and mix until incorporated. 3. Use a 9X13 dish and put a layer of graham crackers on the bottom, followed by the pudding, raspberry sauce and more graham crackers making layers like a lasagna. I normally make 5 or 6 layers. Whatever you decide will be delicious even if it’s 3 or 4 layers. 4. Refrigerate for 3-6 hours or over night and serve. The longer in fridge, the more cake like texture because the cookies soften. Enjoy xx Em
Ingredients-
•2 cups frozen raspberries + 1/2 cup sugar
•1- 3.4oz box Instant lemon pudding + 2 cups milk
•2 cups heavy whipping cream + 1/4 cup sugar
•Graham crackers
•Sliced strawberries
•Raspberries
•Blueberries
Instructions-
1. in a sauce pan, heat frozen raspberries and sugar until boil, stirring until the raspberries are not frozen anymore and remove from head and allow to cool completely.
2. Whisk milk and pudding. Set aside. Whip cold heavy whipping cream and sugar until thick. Add a little less than half of the whipping cream to the pudding and mix until incorporated.
3. Use a 9X13 dish and put a layer of graham crackers on the bottom, followed by the pudding, raspberry sauce and more graham crackers making layers like a lasagna. I normally make 5 or 6 layers. Whatever you decide will be delicious even if it’s 3 or 4 layers.
4. Refrigerate for 3-6 hours or over night and serve. The longer in fridge, the more cake like texture because the cookies soften.
Enjoy xx Em
Ingredients-
•2 cups frozen raspberries + 1/2 cup sugar
•1- 3.4oz box Instant lemon pudding + 2 cups milk
•2 cups heavy whipping cream + 1/4 cup sugar
•Graham crackers
•Sliced strawberries
•Raspberries
•Blueberries
Instructions-
1. in a sauce pan, heat frozen raspberries and sugar until boil, stirring until the raspberries are not frozen anymore and remove from head and allow to cool completely.
2. Whisk milk and pudding. Set aside. Whip cold heavy whipping cream and sugar until thick. Add a little less than half of the whipping cream to the pudding and mix until incorporated.
3. Use a 9X13 dish and put a layer of graham crackers on the bottom, followed by the pudding, raspberry sauce and more graham crackers making layers like a lasagna. I normally make 5 or 6 layers. Whatever you decide will be delicious even if it’s 3 or 4 layers.
4. Refrigerate for 3-6 hours or over night and serve. The longer in fridge, the more cake like texture because the cookies soften.
Enjoy xx Em