Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. Line the bottom with a single layer of graham crackers. Cut pieces to fit if necessary, saving scraps. Cook butterscotch pudding following package directions, about 10 minutes, pour over layer of graham crackers.
Place another layer of graham crackers over butterscotch pudding. Cook vanilla pudding following package directions, about 10 minutes, and pour over cracker layer. Place a final layer of crackers over banilla pudding. Cook chocolate pudding according to package directions, about 10 minutes. Pour evenly over the crackers.
Finely crush the remaining graham crackers and any scraps. Sprinkle over the top of the chocolate pudding layer. Refrigerate for 4 hours or overnight. Cut into squares.
To serve with whipped cream, beat 1 cup heavy cream, 2 tablespoons sugar and 1 teaspoon vanilla to stiff peaks.
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|Serving Size: 1 Serving (58g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 56 (63%)|
|Amt Per Serving||% DV|
|Total Fat 6.3g||8 %|
|Saturated Fat 3.9g||20 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 23.4mg||7 %|
|Sodium 21.3mg||1 %|
|Potassium 68.8mg||2 %|
|Total Carbohydrate 6.9g||2 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 6.9g|
|Protein 1.6g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 89
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