Monday, April 18, 2016

Creamy Graham Cracker Refrigerator Cake

This is one of those embarrassing recipes.  Embarrassing both because of the ingredients, and because of how easy it is to make!  Regardless, my husband really likes it, and so do I.  It's nice and light and the graham crackers become cakey after sitting, but not in a gross soggy graham cracker way.  Admittedly, if you don't like pudding and Cool Whip, you probably won't like it, but it's definitely worth a try if you aren't above enjoying instant pudding mix!  
I always make this with cheesecake pudding mix and dark chocolate frosting, but there's no reason you couldn't get a bit creative.  Chocolate pudding, chocolate graham crackers, and chocolate frosting?  Banana cream pudding, cinnamon graham crackers, and caramel frosting?  Why not!
Creamy Graham Cracker Refrigerator Cake
2 3.4 oz boxes instant pudding mix (I use Jell-o brand cheesecake pudding mix)
3 C milk
8 oz tub Cool Whip, thawed
1 box graham crackers (you will need about 3 sleeves of crackers)
1 can dark chocolate frosting
Whisk together pudding mix and milk until it begins to set, then fold in the Cool Whip.  
Line the bottom of a 9 by 13 baking dish with graham crackers, breaking them to fit if necessary.  Spread 1/2 of the pudding mixture on top.  Cover that with another layer of graham crackers, then the rest of the pudding mixture.  Cover with a third and final layer of graham crackers.
Remove lid and foil seal from frosting can and microwave until partly melted, about 45 seconds.  Stir until smooth.  Pour over dessert and spread to cover with a spatula.
Place dessert in refrigerator and let sit at least 8 hours so the graham crackers can soften.
Yield: 12 servings

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