INGREDIENTS:
- 1 pack (16 oz) graham crackers
- 2 packs (3.4 oz) instant vanilla pudding mix
- 2 & 1/2 cups whole milk
- 2 cups whipping cream
- 3 tbsp powdered sugar
- 1 tsp vanilla
- 1 container (16 oz) chocolate frosting
- 1 cup chopped toasted pecans or toasted coconut (optional)
HOW TO MAKE:
- In a large bowl, combine the pudding mix and the milk (make sure pudding mix is the instant variant).
- Stir with a wire whisk until well blended and place in the refrigerator. Set aside.
- In a medium bowl, combine 1 & 1/2 cups of the cream, powdered sugar, and vanilla then beat until stiff peaks form.
- Fold the whipped cream mixture into the chilled pudding mixture.
- Place one single layer of whole graham crackers in the bottom of a 9×13″ baking pan (fill gaps with half of the crackers).
- Spoon half of the pudding mixture over the crackers and spread evenly.
- Repeat with another layer of crackers and remaining pudding mixture.
- Top with another layer of graham crackers.
- Cover the baking pan with plastic wrap and chill in the refrigerator for 30 minutes.
- In a small bowl, whip 1/2 cup of the cream and stir into the frosting.
- Then spread that mixture over the whole cake up to the edges of pan.
- Sprinkle with the toasted nuts or coconut (optional).
- Cover and refrigerate the cake for at least 6 hours before serving. Enjoy!
IMAGE: alaskafromscratch.com
Also try: No-Bake Choco Banana Graham Cake
