Rachael Ray Show
Aired September 1, 2016
1 3.9-ounce box instant vanilla pudding mix
1 1/2 cups buttermilk
1/2 cup whole milk
1/2 teaspoon vanilla
8 graham crackers, crushed
2 peaches, chopped
Whipped cream, for topping
Toasted almonds, for topping (optional)
6 4-ounce glass jars
In a medium-size bowl, whisk together the pudding mix, buttermilk, milk and vanilla until smooth. Let sit for 5 minutes until firm.
Place some crushed graham crackers into the bottom of each glass jar. Top the crushed crackers with two tablespoons of the pudding mixture and a spoonful of chopped peaches. Add more crackers over the peaches then top with two more tablespoons of the pudding mixture. Screw the lids onto the jars and place in the fridge for a few hours or overnight.
To serve, remove the lids and top each jar with a little whipped cream and some toasted almonds.