NO BAKE PUDDING GRAHAM CRACKER CAKE
This cake takes no time to put together , is so light you could eat the entire thing yourself. We stole this recipe from my cousin who guarded with her life for years.
Provided by lunitari601
Categories Dessert
Time 20m
Yield 1 Cake, 15-25 serving(s)
Number Of Ingredients 6
Steps:
- Make both the Vanilla and Chocolate pudding as directed on the box.
- Take the whipping cream and mix on high speed until it becomes the consistency of cool whip.
- Mix the whipping cream and the vanilla pudding together.
- Start layering graham crackers covered with chocolate and vanilla pudding, alternating between the two flavors. I always use a rectangular serving platter.
- When Chocolate pudding is gone use remaining vanilla pudding mixture to cover the entire cake (just like you were icing it).
- 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.
- Refrigerate the entire cake at least 3 hours.
- The graham crackers will absorb the moister from the pudding and become soft like cake.
- Cut on the corner going in to create a neat looking slice.
- Good Luck with leftovers because there never is any.
Nutrition Facts : Calories 547.4, Fat 31.7, SaturatedFat 17, Cholesterol 96.1, Sodium 512.7, Carbohydrate 59.8, Fiber 1.8, Sugar 28.1, Protein 7.5
ECLAIR CAKE
This is a very quick and simple no bake dessert cake. It uses graham crackers and a pudding mixture. It tastes just like an eclair, but there is enough for a crowd!! It is a great recipe for children who are learning to cook, there is no baking involved or any power kitchen tools. Just a bowl and a spoon!
Provided by Cathy Gordon
Time 4h25m
Yield 14
Number Of Ingredients 5
Steps:
- Stir pudding mix, whipped topping, and milk together in a medium bowl until well blended.
- Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
- Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving.
Nutrition Facts : Calories 394.9 calories, Carbohydrate 64.6 g, Cholesterol 4.2 mg, Fat 14.2 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 6.5 g, Sodium 481.2 mg, Sugar 45.6 g
GRAHAM CRACKER ÉCLAIR 'CAKE'
Turn some heads with our Graham Cracker Éclair 'Cake.' We promise we won't tell anyone it only takes 15 minutes to prep our Graham Cracker Éclair 'Cake.'
Provided by My Food and Family
Categories Home
Time 3h15m
Yield 9 servings
Number Of Ingredients 5
Steps:
- Beat pudding mix and milk in large bowl with whisk 2 min. Let stand 5 min. Meanwhile, cover bottom of 8-inch square pan with graham squares, overlapping as needed to form even layer.
- Stir COOL WHIP into pudding; spread half over graham squares in pan. Cover with 10 of the remaining graham squares. Repeat layers of pudding mixture and graham squares.
- Refrigerate 3 hours. Spread with BAKER'S ONE BOWL Chocolate Frosting.
Nutrition Facts : Calories 570, Fat 24 g, SaturatedFat 16 g, TransFat 0 g, Cholesterol 30 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g
NO BAKE GRAHAM CRACKER CAKE
Make and share this No Bake Graham Cracker Cake recipe from Food.com.
Provided by Chef Gorete
Categories Dessert
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Prepare the pudding separately as per the package directions, but using 1 1/2 cups milk for each. Refrigerate.
- In a large bowl, beat the whip cream until thick. Fold the prepared vanilla pudding into the whipped cream.
- 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.
- 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.
- Refrigerate the cake several hours or overnight. Before serving, pour rows of chocolate syrup over the cake, letting it run down the sides.
- Cut slices of the cake at a 45 degree angle to the crackers.
Nutrition Facts : Calories 924.3, Fat 24.6, SaturatedFat 8.1, Cholesterol 32.3, Sodium 1410.7, Carbohydrate 161.8, Fiber 5, Sugar 82.4, Protein 15.5
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