Almost French Pastry (Cracker Dessert)

"This is a different kind of dessert. It's so simple, and very yummy. and few people will guess it incorporates soda crackers."
photo by catsun2 photo by catsun2
photo by catsun2
photo by sheavens photo by sheavens
Ready In:
1 pan




  • Line an ungreased 9x13 pan with the unsalted soda crackers.
  • Mix together the pudding mixes with the 4 cups of milk. (You don't need to wait for the pudding to 'set' before you use it).
  • Spread 1/3 of the pudding on top of the crackers.
  • Then top with 1/3 Cool Whip topping.
  • Top with a layer of the crackers, then repeat the layering of pudding, and cool whip.
  • Repeat the layering once more. (You should have 3 layers of each).
  • Refrigerate at least 24 hours before serving.
  • Serve with pie filling spooned over each slice or use the fresh-fruit mix:

  • Fresh Fruit Mix: Place water, fruit, and sugar/cornstarch mixture into a sauce pan.
  • Heat til thickened.
  • Cool completely, and serve with your Almost French Pastry.

Questions & Replies

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  1. sheavens
    After being introduced to this easy dessert, I have since made it twice now and its soo easy! All time fav for family gatherings!!
  2. Chef de Sucre
    Made this for youth group snack and it was a hit. I used strawberries for the fresh fruit topping.
  3. Jam Lady
    I just had this dessert for the first time at a Quilters' Guild Pot Luck Luncheon. It was awesome! Everyone was searching for the lady who brought it! It is light and delicious without being overly sweet. Just the perfect ending for a great meal and so easy to prepare - I am making a pan to take to another pot luck on Saturday. Thanks for sharing the recipe.
  4. Scutch
    This is the same recipe I was going to submit. It is such a light dessert so it goes great with a big meal. We actually served it at our wedding reception for dessert. We used fresh Saskatoon Berry Sauce for the topping. I've also made it with raspberries and stawberries, but I'm sure it would be great with any fresh berry sauce.


As a recent Immigrant to the U.S. of A., I'm passing my time baking and doing crafts, I came here from Alberta, Canada in August of 2002. When I lived in Alberta, I spent my afternoons/evenings working the later shift in an Oat and Barley Flour mill owned and operated by ConAgra Foods. My interest in baking peaked while I worked at this mill. Many oatmeal and/or barley inclusive recipes have worked their way into my collection over time. And Quaker oats, are NOTHING compared to ConAgra Oats. Keep an eye out for my baked good recipes, coming soon, and as often as I make them. I come from a german-canadian background, with a little polish, irish, ukranian thrown in... I also took an interest in trying ethnic dishes, so a few of those recipes are lying around too. In my spare time I do crafts as well, basically including balloon-twisting, face-painting, tatted lace making, parchment card making, sewing, and scrapbooking. My hubby builds computers, so due to our abundance of the machines, I also spend time surfing the net, and playing computer games. Anything else you want to know? Ask :)
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