Peter Pan Pudding

Begin by layering the following in a glass 9 x 13 pan.

1st layer:

Graham crackers

Butter or margarine ( make sure it is one or the other and not any of the spreads)

Melt butter and dip each graham cracker and then lay the crackers in a “glass” baking dish (9X13). Cover the whole bottom of the dish.

2nd. layer:

1 can of crushed pineapple
1 tub of cool whip
2 cups of mini marsh mellows
3/4 to 1 cup of chopped walnuts (omit if allergic)

Combine all ingredients together by gently folding together. When these are all combined gently put on top of your graham crackers. Spread on the crackers to form a seal with this mixture an the inner edge of the glass pan. Cover and set in the fridge to cool and set.

3rd layer:

1 pkg jell-o (any flavor) large package, fix according to the quick set directions.

I always put the hot (very) water and mix till it’s dissolved and add a mess of ice cubes till it gets really thick. Take the remaining ice cubes out and pour this on top of your 2nd layer. This is where you’ll figure out if you made the seal good enough. It’s not really a big deal, if the seal isn’t good enough or the Jello isn’t thick enough you’ll just have your third layer first..

Leave in the fridge until you just can’t wait any longer (about 4-5 hours).