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Pudding and Berry Tart with Graham Cracker Crust Recipe

Pudding and Berry Tart with Graham Cracker Crust

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Average Rating:

Total Reviews: 18

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  • on October 08, 2011

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    I would omit pudding and use an 8 ounce package of cream cheese (light or reg. and a quarter cup of sour cream (same. Then add a dash of maple syrup and some vanilla and a little sugar or sweetener....always delicious!

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  • on April 04, 2011

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    I've been making this recipe for several years. Its a big hit in the summer time! Sometimes I struggle to get the pie filling thick enough so that it slices neatly when its time to serve it. I keep cutting back on the milk, but still is very soft when I slice it....even after its been in the fridge for several hours. But it takes sooo good, never seems to matter to anyone, but I would like to learn how to make it serve prettier.

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  • on August 13, 2008

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    This was an extremely easy recipe to follow, and very tasty. The only trouble with the recipe was that it doesn't set. Even with allowing the pudding to refrigerate "overnight", it still doesn't hold. I think what this recipe is missing is gelatin, but overall I really did enjoy it.

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  • on July 21, 2008

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    I made this pudding with readymade pie crust, and arranged the berries on top which looked really pretty and tasted Ok. But I could not cut it. It was very messy and the graham cracker crust became a little soggy too. I am not sure whether its because of the store brought crust.

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  • on December 02, 2007

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    I only used the crust for a different pie recipe and it was great. Easy and quick!

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  • on August 27, 2007

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    I made this for a party and everyone loved. They all wondered why I didn't bring two of them. I used the tip from another review, after i added the pudding I kept it in my frige over night with cling wrap the whole time. It was not messy. Everyone got a nice slice of pie. It turned out great.

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  • on June 16, 2006

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    I made this entire meal for a dinner party, and it was so phenomenally delicious, that I have made it into a regular part of my cooking repertoire.

    This crust is so wonderfully crumbly and sweet, and the recipe allows for so much creativity. Peaches are wonderful on this; bananas and nuts, Texas blackberries... they are all fabulous@

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  • on June 03, 2006

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    make sure and allow more time than he recommends for the pudding to set. It's DELICIOUS but it will be very runny unless it sets preferable overnight. Otherwise it's great and I will definitely make it again. Guests loved it.

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  • on November 29, 2005

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    My small thanksgiving party delighted in this good-looking and yummy dessert. Finished in no time, just as well coz it does not hold up the following day the custard gets darker. thanks Dave

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  • on November 14, 2005

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    This was relatively easy, and pretty good. Be careful to keep stirring that pudding while cooking, but not to stir the bottom! If worse comes to worse, run it through a strainer like I did to make sure no film or bits get into your pie. Also make sure to line your pie while cooling in fridge so it does not form a "crust" on top. I would have like to have seen a vanilla bean or some more vanilla infused into the tart. The package type (namebrand was very bland. The graham cracker crust was excellent, probably the best part. I limited mine to strawberries, and that was yummy. I think garnishing with fresh whipping cream (real and more berries would be great.

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