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Recipe Ingredients

  • 1 (14.4-ounce) box honey graham crackers
  • 3 (3.4-ounce) packages lemon instant pudding mix
  • 3 cups milk
  • 1 (8-ounce) container frozen whipped topping, thawed and divided
  • 1 (6-ounce) container raspberries, reserving 12 for garnish
  • fresh mint for garnish

Recipe Directions

  1. Line the bottom of a 9- x 13-inch baking dish with a single layer of graham crackers.
  2. In a large bowl, whisk pudding mix and milk until mixture thickens.
  3. Stir in 3/4 cup whipped topping until thoroughly combined. Gently stir in the raspberries.
  4. Spread half of pudding mixture over graham crackers. Repeat layers with graham crackers and remaining pudding mixture and another layer of graham crackers.
  5. Spread remaining whipped topping over graham crackers. Cover and refrigerate for 6 hours or until ready to serve.
  6. Before serving, garnish with reserved raspberries and mint.
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Feel free to substitute raspberries with other fruits like blackberries, strawberries, blueberries, or mix and match.

Recipe Video

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