This Pudding Cake is made with layers of vanilla pudding, chocolate pudding, and graham crackers for a dessert that’s simple, silky, and smooth. It’s perfect for any celebration or spring or summer evening when you want something cold and refreshing.
Yields: 12-20 servings
Line a 9″ x 13″ glass baking dish with a layer of graham cracker sheets. Use a knife to gently round the edges of the graham crackers that will fit into the rounded corners of the dish. This will help it fit a bit better so that the pudding doesn’t slip under the graham crackers. Trim graham crackers as necessary to completely cover the bottom of the baking dish. I use about 8 graham cracker sheets per layer (6 full and the other two are trimmed to fit in smaller spaces). Set aside.
Following the instructions on the vanilla pudding: pour 360 mL (3 cups) of milk into a medium or large pan. Sprinkle over the pudding mix and stir over a medium heat until the pudding mix dissolves. Continue to stir as the pudding cooks. Bring it to a boil and let the mix bubble for about 30-60 seconds.
Remove the pudding from the heat and pour the vanilla pudding over the layer of graham crackers. You might need to hold the graham crackers down with a spatula to keep the pudding from sliding beneath them. Quickly cover the pudding with another layer of graham crackers, trimming the corner to fit the pan and smaller pieces to completely cover the pudding as needed. Gently press the graham crackers into the layer of pudding. Again, this should require about 8 graham cracker sheets.
Make the chocolate pudding: pour 360 mL (3 cups) of milk into a medium or large pan. Sprinkle over the pudding mix and stir over a medium heat until the pudding mix dissolves. Continue to stir as the pudding cooks. Bring it to a boil and let the mix bubble for about 30-60 seconds. Note, it might take a bit longer for the chocolate pudding mix to dissolve into the milk but it’ll get there by the time it starts boiling.
Remove the pudding from the heat and pour the vanilla pudding over the layer of graham crackers. You might need to hold the graham crackers down with a spatula to keep the pudding from sliding into the layer of vanilla. Crumble over the remaining 1-2 sheets of graham crackers.
Refrigerate uncovered for 2-4 hours until set. Once the pudding has cooled down, you can cover with plastic wrap, but be careful not to do it while the pudding is still warm. Slice and serve. Keep any leftovers refrigerated.
Recipe Notes
*We’ve made this with nonfat milk as well as whole milk or 2%.