This pan-made dessert has flavor profiles similar to an eclair or Boston Creme Pie. It’s fluffy, and pudding filled, and just makes the perfect dessert for an Easter meal spread! Even better, it’s NO BAKE!
- Graham Crackers – 1 box original OR honey would work (NOT cinnamon)
- Instant Jello Pudding; Vanilla Flavor – 3.4 oz. – 1 box
- Instant Jello Pudding; Cheesecake Flavor – 3.4 oz – 1 box
- Milk – 2 cups Whole Milk OR 1 and 3/4 cups Fat-Free Milk
- Dark Chocolate Frosting – 16oz. – 1 tub
- Cool Whip – 8oz. – 1 tub THAWED; simply store it in your fridge (not freezer) and it should be ready to use.
- Cover the bottom of a 9×13 pan with a single layer of graham crackers. You may need to break some sheets into smaller rectangles to fill in the entire pan base. This will be the “crust” that makes the dessert easier to serve, so be sure to fill the area in.
- Prepare the puddling; NOTE: If using a fat-free milk, we leave out 1/4 c. of the (box instructed) milk to assure it will be a stiff pudding. 2% or whole milk does not require this step. Dump both flavors of pudding mix into a large bowl, whisk in the COLD-AS-POSSIBLE milk; we usually measure the milk out and put it back in the fridge until the second we need it. Use a spatula to scrape the walls of the bowl to make sure the mix is equally incorporated. Place pudding in fridge for 3 minutes.
- After the pudding has chilled a few minutes, use a spatula to fold the THAWED Cool Whip into the pudding. Try not to overmix, but make sure it is well blended. The color should be evenly creamy, not striped.
- Place half of the pudding mix on top of your graham crackers, spread evenly with a spatula.
- Create another single layer of “crust” on top of the pudding with the graham crackers, breaking them into smaller rectangles to fill in all of the space.
- Spread the remainder of the pudding mix on top of the second “crust” layer.
- Place another single-layer of “crust” on top of the pudding later. Place the pan in fridge while you prepare the ganache topping.
- Scoop frosting into a microwave safe bowl and microwave for about 25 seconds. Mix the frosting to assure there are no lumps. Pour onto the graham cracker layer and spread evenly. You will have to work quickly to get it spread evenly before it cools.
- Cover and store the finished cake in the fridge for 12 to 24 hours. This time frame is important for the graham crackers to reach the right consistency and texture.