45 Graham Cracker Squares
1/2 Cup Sugar
3 Cups Milk
1 1/2 Tsp. Vanilla
1 Teaspoon Cinnamon
Whipped Topping, Berries of choice
Evenly coat an 8 x 8 x 2 baking pan or dish with cooking spray.
Layer graham crackers on bottom of pan and continue layering for
5 layers. Note: Some squares will need to be broken to make even
In medium bowl, beat eggs, sugar, milk and vanilla and cinnamon
together until well blended. Pour over graham crackers. Cover pan
with plastic wrap and refrigerate at least 30 minutes, or overnight,
if time permits.
Remove plastic wrap from pan. Bake in preheated 350 F oven for 40-45
minutes or until a knife inserted in center comes out clean. Note:
The pudding should be puffed in the center. Cool for five minutes.
Pudding may be served hot, warm or chilled. To serve, cut into 9
squares. Lift out squares with a pancake turner. Garnish with whipped
cream and/or berries, caramel sauce, or whatever. Refrigerate leftovers.