Ingredients for No Bake Pudding Graham Cracker Cake
- Honey Graham Crackers
- Instant Vanilla Pudding
- Instant Chocolate Pudding Mix
- Milk
- Heavy Whipping Cream
- Chocolate Syrup
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How to Make No Bake Pudding Graham Cracker Cake
- Prepare both the vanilla and chocolate pudding mixes according to package directions. Refrigerate until slightly thickened (about 5 minutes).
- In a large bowl, beat the cold heavy whipping cream with an electric mixer on high speed until stiff peaks form.
- Gently fold half of the whipped cream into the vanilla pudding and half into the chocolate pudding.
- Place a layer of graham crackers in a rectangular serving dish. Spread half of the chocolate pudding mixture evenly over the crackers.
- Top with another layer of graham crackers, then spread half of the vanilla pudding mixture evenly over the crackers.
- Repeat layers: graham crackers, chocolate pudding, graham crackers, vanilla pudding.
- Use any remaining vanilla pudding mixture to frost the top of the cake.
- Drizzle chocolate syrup or melted chocolate over the top of the cake. Use a knife to create a decorative swirl pattern.
- Refrigerate the cake for at least 3 hours to allow the graham crackers to soften.
- Cut into squares or triangles for serving.
- Enjoy! (Warning: May disappear quickly!)
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
112g
Fat
85g
Carbs
19g
