Monday, June 21, 2010

No Bake Cake

I made this cake for Father's Day. My hope was to create an egg-free, nut-free cake that my nephew could still eat despite his allergies. Wouldn't you know all he ate was the Cool Whip frosting? That's O.K. Everyone else liked it! :)

No Bake Cake
a box of graham crackers
4 small packages of Jello Instant Pudding (I used chocolate)
5 cups of whole milk
one tub of Cool Whip

I started with a 2-1/2 quart bowl, but you could easily adjust this recipe for a bigger or smaller bowl.

1. Line the bowl with two long sheets of plastic wrap. Leave enough hanging on the edge so that you can cover the top later.

2. In another bowl of about the same size, mix the packages of pudding with the five cups of milk. Whisk for at least two minutes and let set for a few minutes.

3. Put a layer of graham crackers on the bottom of the bowl lined with plastic wrap. Cover these crackers with some of the pudding. Keep layering the graham crackers and the pudding until you reach the top (or run out of pudding). Just be sure you have enough graham crackers to make a double layer on the top.

4. Fold over the extra plastic wrap to cover your creation. Place the bowl in the refrigerator overnight. It helps if you place a plate with a weight (like a heavy bottle or can of pop) on top of the bowl. This will push the graham crackers down some and help them to soak up the pudding.

5. When you are ready to serve, lift off the top layer of plastic wrap. Place a serving tray on top of the bowl and quickly flip the two of them over together. Lift off the bowl and remove the plastic wrap.

6. Frost your creation with Cool Whip. Sprinkle with candy decorations, if desired.

Serves 12.

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