Creme Puff Cake

7 ingredients
4 steps

Ingredients

  • graham crackers
  • 2 pkg. vanilla instant pudding
  • 3 1/2 c. milk
  • 8 oz. Cool Whip
  • 1 1/2 c. powdered sugar
  • 3 Tbsp. cocoa
  • milk for desired consistency

Directions

  1. 1
    Cover bottom of 9 x 13-inch pan with whole graham crackers. Mix pudding with milk, then fold in Cool Whip.
  2. 2
    Pour half of mixture over crackers, then cover with another layer of crackers. Use remaining pudding mixture and a third layer of crackers.
  3. 3
    Let set in refrigerator at least an hour, then cover with a thin drizzle of powdered sugar using remaining ingredients.
  4. 4
    It is best if left in refrigerator 24 hours or at least overnight.

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