Raspberry White Chocolate Pudding Dessert

This needs to be made refrigerated overnight, so make sure you plan ahead! I love to use half-n-half in this just because it makes it a little more decadent and richer. Feel free to use milk if you'd like.

This recipe can easily be doubled, just use a 9x13 pan/
Prep Time 10 minutes
Total Time 10 minutes


  • 16-20 whole graham crackers
  • 1 pkg (3.3 oz) instant white chocolate pudding (could use vanilla too)
  • 1 1/2 cup half -n-half (or milk)
  • 1 1/2 cups Cool Whip
  • 1 can (21 oz) raspberry pie filling


  1. In medium bowl, combine pudding mix and half-n-half. Whisk until well combined and smooth. Fold in whipped topping. Let sit for a couple minutes.
  2. Line a 9x9-inch pan with whole graham crackers, breaking some to fit as needed.
  3. Carefully spread half of the pudding mixture over the graham crackers. Add another layer of graham crackers. Carefully spread the remaining pudding mixture over crackers. Add one more layer of graham crackers on top of pudding mixture. Spread pie filling over the top layer of crackers.
  4. Refrigerate overnight.