No Bake Pudding Graham Cracker Cake – a delicious recipe with crackers, vanilla pudding, chocolate pudding, milk, cream, chocolate syrup. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Make both the Vanilla and Chocolate pudding as directed on the box.
2
Take the whipping cream and mix on high speed until it becomes the consistency of cool whip.
3
Mix the whipping cream and the vanilla pudding together.
4
Start layering graham crackers covered with chocolate and vanilla pudding, alternating between the two flavors. I always use a rectangular serving platter.
5
When Chocolate pudding is gone use remaining vanilla pudding mixture to cover the entire cake (just like you were icing it).
6
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.
7
Refrigerate the entire cake at least 3 hours.
8
The graham crackers will absorb the moister from the pudding and become soft like cake.
9
Cut on the corner going in to create a neat looking slice.
10
Good Luck with leftovers because there never is any.
606
kcal
Calories
33
g
Fat
53
g
Carbs
10
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 (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, and more.
Yes, No Bake Pudding 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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