No Bake Graham Cracker Cake – a delicious recipe with whipped cream, chocolate pudding, vanilla pudding, milk, chocolate syrup. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Prepare the pudding separately as per the package directions, but using 1 1/2 cups milk for each. Refrigerate.
2
In a large bowl, beat the whip cream until thick. Fold the prepared vanilla pudding into the whipped cream.
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
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
Refrigerate the cake several hours or overnight. Before serving, pour rows of chocolate syrup over the cake, letting it run down the sides.
6
Cut slices of the cake at a 45 degree angle to the crackers.
772
kcal
Calories
59
g
Fat
32
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 (900 g) box mccormick graham crackers, 2 cups whipped cream, 1 (4 1/2 ounce) box instant chocolate pudding mix, 1 (4 1/2 ounce) box instant vanilla pudding, and more.
Yes, No Bake Graham Cracker Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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