No Bake Graham Cracker Cake

1. 1

   Prepare the pudding separately as per the package directions, but using 1 1/2 cups milk for each. Refrigerate.

2. 2

   In a large bowl, beat the whip cream until thick. Fold the prepared vanilla pudding into the whipped cream.

3. 3

   Spread the pudding on the double crackers almost to the edges, then set aside. Spread the same number of crackers with chocolate pudding and with vanilla pudding.

4. 4

   Assemble the cake by standing the crackers up, alternating chocolate and vanilla covered crackers. The cake will be 2 crackers wide, and 1 cracker high. After sticking the pudding covered crackers together, frost the outside of the cake with the remaining vanilla pudding.

5. 5

   Refrigerate the cake several hours or overnight. Before serving, pour rows of chocolate syrup over the cake, letting it run down the sides.

6. 6

   Cut slices of the cake at a 45 degree angle to the crackers.

* Per serving · 4 servings · Values may vary.