Introduction: No Bake Graham Cracker Cake

In this Instructable, I will be teaching you how to make a layered Graham Cracker and Pudding Cake. The finished product is a delicious, rich cake consisting of layered puddings and graham crackers. The recipe can be made with any combination of pudding flavors, but in this instance, I will be using chocolate and vanilla. This is a recipe that has been in my family for as long as I can remember and with only 30 minutes of work, you can make it a tradition for your family, too.

You will need:

1- 13x9 inch Cake/Brownie Pan

2- 5 Quart Mixing bowls

1- 16 oz Measuring Cup

1- Medium Sized Whisk

1- Silicone Head Spatula

8 Cups Milk

2- 3.4 oz Chocolate Pudding (Jello brand preferred)

2- 3.4 oz Vanilla Pudding

1- 14.4 oz Graham Crackers

Step 1: Laying the Foundation

Materials for this step:

13 x 9 inch cake pan (with lid)

Graham crackers

The first step to making a Layered Graham Cracker Cake is to place the first layer. To do so, you will need to line the bottom of your pan with Graham Crackers either as densely or as spread as preferred. This is crucial for the overall scoop-ability for serving of the cake; if this step is neglected, you will most definitely end up with a mushy, pudding mess come dessert time.

Step 2: Prep Work

Materials for this step:

2 mixing bowls

1- Whisk

1- 3.4 oz box Vanilla Pudding

1- 3.4 ox box Chocolate Pudding

4 Cups Milk

In this step, you will generally need to follow the instructions on the pudding box. It is imperative that you get instant pudding. I recommend the Jello brand instant pudding as this requires no cooking nor setting time and allows you to cut down on prep time and enjoy your finished product sooner.

To make to pudding you will need to empty the envelope of powdered mix into your mixing dish and then pour 2 cups of cold milk on top. After doing so, whisk strongly for two minutes, or until your mixture drips off of the mixing utensil as opposed to running off. If your mixture combines to be too thick, add a dash more milk and whisk to combine again. This may be repeated until desired thickness is achieved. Put aside for 2-5 minutes to fully set up.

Rinse the whisk and repeat the above directions to make your first box of Chocolate pudding as well.

Step 3: Layering

Materials for this step:

Graham crackers

Vanilla pudding from step 2

1- Silicone Head spatula

The third step in the recipe for this Graham Cracker cake is to layer the puddings. To do so, you will need to first pour out the Vanilla pudding into the crust-lined cake pan. The spreading of the first box of pudding takes the longest time as the crackers beneath have nothing to stick to in the pan and may jostle about. Be patient and try to achieve a smooth, consistent layer of pudding across the crust to ensure even layering of the final product.

Next, add a third layer of graham crackers; these should be gently pressed into the vanilla pudding to discourage movement when spreading the next flavor of pudding.

Atop the crackers, pour out the second pudding flavor -in this case, chocolate- and spread across the crackers. Again, remember to keep layers even and be sure to avoid exposed graham crackers.

Step 4:

Materials for this step:

1- Whisk

1- Silicone Head Spatula

Mixing bowls

Remaining boxes of pudding

Remaining 4 cups of milk

Graham Crackers

In step 4, we will be finishing the layering of the cake. To do so, you must begin by repeating step 2 in order to make the remaining two boxes of pudding and step 3 to layer.

Step 5: Crumb Topping

Materials for this step:

Remaining Graham Crackers

Step 5 is entirely optional, but I have found that doing so seems to round out the use of the ingredients and leaves me with no left overs- it also adds to the presentation of the finished product. I like to crumble up the remaining two or three crackers of the box and spread them among the top of the final layer of pudding. This can be done simply by crushing them in your hands and sprinkling as you go, which is what is shown in both the video and the photos above. You can also create a more even sized crumb by breaking up remaining crackers into a Ziplock bag and further crushing them with a rolling pin until satisfied.

Step 6: Refrigerate

Place either a lid or saran wrap across the top of your dessert to protect it. Be sure to refrigerate until serving and after cut as the pudding contains temperature sensitive milk.

Serving recommendations: Use a wide headed spatula, such as the one pictured to make cuts in the cake. Then, use the same (or smaller) spatula to lift the slice from the pan and place onto a plate. The first slice is always the hardest to remove from the pan, but don’t be discouraged! The layers are just as delicious when plated a bit messily as they are when eaten straight from the pan! It is usually easier to eat with a spoon, but the choice is yours.