A lot of people think you make mermaid pie with marshmallows. Maybe that's true. But do how much do we really know about these mermaid bakers? And who's to say whether or not they prefer marshmallows over Kit Kats, gummy worms or pudding cups? Who's to say!
So I did a little digging and here's what I came up with. A mermaid would like a colorful pudding pie topped with sprinkles. Lots of sprinkles! Mermaids would probably think sprinkles are hilarious.
We've made Salted Caramel Pudding Pie together, even Lucky Charm Pudding Pie but never something as simple and satisfying as this! It's plain ole vanilla dyed with food coloring and man is it fun to eat.Making this pie brought back such vivid memories of when I was little. My mom would let me make My-T-Fine pudding before my babysitter came over if she was going out for the evening, probably to keep me busy stirring, stirring, stirring while she got ready. But still! It was one of my favorite things to do. And I always made one box of chocolate and one box of vanilla. I probably haven't touched a box of vanilla pudding since, so this whole experience made me super nostalgic and happy.
Honestly, that's all I have to say about this recipe. It's super fun. Check out the video I made to go along with it if you're interested and get baking!
MERMAID PUDDING PIE
SERVING: 8 to 10
1 1/2 sleeves graham crackers
4 tablespoons melted butter
1/4 cup sugar
Pinch of salt
2 packages vanilla pudding
3 3/4 cups milk
Food coloring, for dying (optional)
Sprinkles, for topping (optional)
1. Preheat the oven to 350˚F.
2. Pulse the graham crackers, butter, sugar and salt in a food processor fitted with the blade attachment until the mixture resembles wet sand. Transfer to a pie plate and press into the bottom and up the sides to form a crust. Bake about 7 minutes or until golden brown. Let cool.
3. Meanwhile, prepare the vanilla pudding using the milk as the label directs. Divide among bowls and tint with food coloring while still warm.
4. Pour pudding into the prepared crust. Top with sprinkles and refrigerate until firm, about 4 hours.