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1
Use a 4 qt bowl.
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2
Line the inside of your bowl with long strips of plastic wrap, leaving enough wrap to fold back over the top when your cake is finished.
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Cover the bottom of the bowl with graham crackers, all the way out to the sides.
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4
You can break them in half or quarters if you want, but it's also okay just to overlap them.
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5
Make the first two packages of pudding using 2 1/2 cups of milk, not the 4 cups called for in the directions on the box.
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Pour approximately a third of the pudding over the layer of graham crackers in your bowl.
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Gently spread it out with a rubber spatula- doesn't have to be perfectly smooth.
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8
Put another layer of graham crackers on top of the pudding in the bowl.
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9
Put half of the remaining pudding on top of the second layer of grahams.
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Spread it out so it covers them.
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Lay down another layer of grahams and top it with the remaining pudding.
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Spread out the pudding and lay down another layer of graham crackers.
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13
(Don't bother to wash out the bowl, you're just going to make another batch.
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).
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15
Using another 2 pkgs of pudding and another 2 1/2 cups of milk, make your second batch of pudding.
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Use half of the pudding to cover graham crackers.
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Smooth the pudding with spatula and lay down another layer of grahams, cover with remaining pudding.
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Top with another layer of grahams.
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19
Make the third batch of pudding using 2 pkgs of pudding and 2 1/2 cups of milk.
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20
Put half the pudding on top of your grahams, smooth it out, then put the rest of the pudding on, smooth, and cover with grahams.
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21
Make the final pudding batch using 2 pkgs of pudding and 2 1/2 cups of milk.
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22
Put half on the layer of grahams, cover with more crackers, then put the rest of the pudding on, then cover with a double layer of graham crackers.
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23
Fold in the edges of the plastic wrap to cover the contents of your bowl.
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24
Find a plate that will fit inside the bowl on top of the cake.
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Put it in right side up so that it'll push the cake down when it settles.
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Set a weight on top of the plate.
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27
I use a can of fruit.
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Refrigerate the cake until time to serve.
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When you're ready to serve, remove the weight and the plate, peel back the plastic wrap, and center a serving platter, right side down, over the top of the bowl.
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30
Invert the bowl, lift it off, and peel off the plastic wrap.
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31
Frost with sweetened whipped cream.
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32
Slice the cake as you would a pie, in wedge shaped pieces.
