I made this beauty of a cake last night to take to a friend’s for dinner tonight. This is my all-time favorite dessert to make and take to other’s houses. It is VERY hard to mess up, even if you are like me and add all the wet ingredients at once instead of in order (you’ll see). It also takes about 10-15 minutes total to make, and that includes clean up! There is no baking with this cake, but you do have to let it sit overnight, so a little bit of planning required. AND, it is a crowd pleaser! You know the feeling when people around the table just can’t stop complimenting you on your dessert? THIS is THAT item.
This was something that my meemaw made when I was younger. My sister could finish an entire cake herself, it was our favorite and is still a family favorite. I believe the only thing that I do differently from her is that I cheat on the chocolate icing – just makes it that much simpler. Enjoy and don’t wait too long to try!!
1. Take your two boxes of pudding mix and combine them with the 3 cups of milk. I used 1% milk. Mix and beat this well. If you accidentally add the cool whip right away the cake is forgiving and everything will be okay:)
2. Open your graham crackers and make a single layer on the bottom of a cake pan. You will have to break some lengthwise to place along the edges of the pan as the crackers don’t quite fit in whole pieces.
3. On top of the graham cracker layer, spread with a spatula, half of your pudding mixture. You will then make another layer of graham crackers, same method, now you have two layers of graham crackers and one pudding layer in between.
4. Add the rest of the pudding mixture and another layer of graham crackers. You will end with 3 layers of graham crackers and two layers of pudding.
5. This next part is the cheating part. Some recipes have you make icing from scratch, however, I use store-bought chocolate icing and heat it up in the microwave to make it soft and spreadable. If you are a bit uneasy about microwaving plastic, scoop it out into a glass bowl. I put mine in the microwave for 30 seconds and then an additional 10 seconds. Stir the icing and then spread on top of the cake, covering all of the graham cracker.
6. I always make mine the night before I need it. I would guess that it needs at least 5-6 hours in the fridge. The graham crackers need to soften so that the cake cuts easily. The cake will last for a few days in the fridge after serving. The graham crackers will just continue to break down. My husband doesn’t like the cake on the 4th or 5th day because of this. For the same reason, this cake can be frozen, but things come out a bit mushy.
7. I hope you enjoy!