Hello, friends! It's Holly from Life in the Lofthouse here today to share a delicious and no-fuss pudding cake! With this summer heat, it's no bake and cold desserts that we all crave.
This divine pudding cake has layers of chocolate and vanilla pudding stacked between graham crackers. Then it's topped off with slices of banana and crushed graham crackers. I made this cake for our 4th of July barbecue and it was such a huge hit! It was gone in no time at all. The kids and adults were all raving about it afterwards!
1 package (3.4 ounce) vanilla instant pudding mix
3 cups cold milk, divided use
1 package (3.9 ounce) chocolate instant pudding mix
2 cups cool whip, divided use
1 box graham cracker squares
Line a 9x13-inch baking dish with foil. Line the bottom of pan with a single layer of graham crackers. You may have to break some so they fit.
In a medium-bowl, add the vanilla pudding mix with 1-1/2 cups of milk. Whisk to combine. Then fold in 1 cup of the cool whip. Pour the vanilla pudding mixture over the graham crackers. Spread out evenly. Top the vanilla pudding layer with another layer of graham crackers.
In a separate bowl, add the chocolate pudding mix and remaining 1-1/2 cups of milk. Whisk to combine. Fold in the last 1 cup of cool whip. Spread the chocolate pudding mixture over the second layer of graham cracker squares. Cover pan with saran wrap, and place in the refrigerator to set at least 4 hours, or overnight.
When ready to serve, slice the banana in thin slices and spread slices over the cake evenly. Crush 1 graham cracker and sprinkle crumbs over the cake. Slice and serve!