No Bake Pudding Graham Cracker Cake
"This cake takes no time to put together , is so light you could eat the entire thing yourself. We stole this recipe from my cousin who guarded with her life for years."
photo by Tattednursemom
- Ready In:
- 20mins
- Ingredients:
- 6
- Yields:
-
1 Cake
- Serves:
- 15-25
ingredients
- 1 (10 ounce) box honey graham crackers (Not sure of what size box I use just the one with three packages in it, had to put something or it w)
- 1 (3 1/2 ounce) box instant vanilla pudding
- 1 (3 1/2 ounce) box instant chocolate pudding mix
- 4 cups milk
- 2 pints heavy whipping cream
- chocolate syrup, to decorate
directions
- Make both the Vanilla and Chocolate pudding as directed on the box.
- Take the whipping cream and mix on high speed until it becomes the consistency of cool whip.
- Mix the whipping cream and the vanilla pudding together.
- Start layering graham crackers covered with chocolate and vanilla pudding, alternating between the two flavors. I always use a rectangular serving platter.
- When Chocolate pudding is gone use remaining vanilla pudding mixture to cover the entire cake (just like you were icing it).
- Drizzle chocolate sauce in lines across the top of the cake(no need to be perfect), take a knife and drag it in the opposite direction of the syrup lines to make a nice patter.
- Refrigerate the entire cake at least 3 hours.
- The graham crackers will absorb the moister from the pudding and become soft like cake.
- Cut on the corner going in to create a neat looking slice.
- Good Luck with leftovers because there never is any.
Questions & Replies
-
So do you alternate the crumbs and puddings , kinda what I’m getting... At first I thought you would put all the crumbs on the bottom but that doesn’t make any sense to me ...Pardon my ignorance , I not much of a baker or cooker.....
-
So do you alternate the crumbs and puddings , kinda what I’m getting... At first I thought you would put all the crumbs on the bottom but that doesn’t make any sense to me ...Pardon my ignorance , I not much of a baker or cooker.....
-
So do you alternate the crumbs and puddings , kinda what I’m getting... At first I thought you would put all the crumbs on the bottom but that doesn’t make any sense to me ...Pardon my ignorance , I not much of a baker or cooker.....
-
I love this dessert but when I make it I end up with way too much of the vanilla pudding that is mixed with the whipping cream. If I used it all it would overflow the dish so I have to make another one but I don't have any chocolate left. Is the whipping cream only suppose to be 1 pint maybe instead of 2?
Reviews
-
2 pints?? 1 pint is 2 cups. And 1 cup of Heavy Cream whipped up makes 2 cups. So you're supposed to mix 8 cups of whipped topping with the vanilla pudding? Is it supposed to say 2 CUPS of heavy cream? -
Followed the directions except that I mixed 1 cup of powdered sugar blended with 1 big block of cream cheese then added that to the vanilla pudding. Also on the top I used the squeeze caramel sauce instead of chocolate and added chopped pecans. Oh my GOD, so good! The longer it is in the fridge, the better it is! It just kept tasting better. -
This is so amazing, everyone in the fam and friends loves it! It's cheap and easy to make! -
love this!
Tweaks
-
Followed the directions except that I mixed 1 cup of powdered sugar blended with 1 big block of cream cheese then added that to the vanilla pudding. Also on the top I used the squeeze caramel sauce instead of chocolate and added chopped pecans. Oh my GOD, so good! The longer it is in the fridge, the better it is! It just kept tasting better.
RECIPE SUBMITTED BY
I am twenty eight years old and have been with my husband for 10 years were looking foward to having kids . I love to cook but more so I love to eat. I love to try new and exciting recipes. Besides cooking my other loves are my MinPin Romeo and my family.
