No Bake Pudding Graham Cracker Cake

1. 1

   Make both the Vanilla and Chocolate pudding as directed on the box.

2. 2

   Take the whipping cream and mix on high speed until it becomes the consistency of cool whip.

3. 3

   Mix the whipping cream and the vanilla pudding together.

4. 4

   Start layering graham crackers covered with chocolate and vanilla pudding, alternating between the two flavors. I always use a rectangular serving platter.

5. 5

   When Chocolate pudding is gone use remaining vanilla pudding mixture to cover the entire cake (just like you were icing it).

6. 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. 7

   Refrigerate the entire cake at least 3 hours.

8. 8

   The graham crackers will absorb the moister from the pudding and become soft like cake.

9. 9

   Cut on the corner going in to create a neat looking slice.

10. 10

    Good Luck with leftovers because there never is any.

* Per serving · 4 servings · Values may vary.