striped cake
This striped cake combines a graham cracker crust with creamy cream cheese, chocolate pudding, and whipped topping layers making it a perfect no bake dessert for any occasion.
Ingredients
Main Ingredients
- 2 cups graham cracker crumbs
- 12 tablespoons butter melted
- 0.25 cup sugar
- 2 packages instant chocolate pudding (4 serving size each)
- 3.25 cups cold milk
- 0.25 cup sugar
- 8 oz cream cheese
- 8 oz Cool Whip thawed
- 2 tablespoons milk
- 8 oz Cool Whip
- 1 bar Hershey's chocolate optional for topping
Instructions
Preparation Steps
- Combine graham cracker crumbs, sugar, and melted butter in a large bowl to create the crust mixture.
- Press the crust mixture firmly onto the bottom of a 9x13 inch pan and refrigerate until firm.
- In a large bowl, whisk the instant pudding mixes with cold milk until blended, then refrigerate for 5 minutes until thick.
- Beat cream cheese, sugar, and 2 tablespoons milk together until smooth.
- Fold in 8 ounces of Cool Whip gently until well combined.
- Spread the cream cheese mixture evenly over the chilled crust.
- Spoon the chocolate pudding layer evenly over the cream cheese layer.
- Refrigerate the layered dessert for at least two hours to set.
- Before serving, spread the remaining Cool Whip layer evenly over the pudding.
- Top with optional chocolate shavings.
Notes
This no-bake striped cake is perfect for parties and holidays. Keep refrigerated and enjoy within 3 days.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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