Description
This No Bake Berry Cake is just right for summer. Easy and refreshing!
Ingredients
- 1 Package Graham Crackers
- 1 Lrg. Box of Instant Vanilla Pudding (5.1oz)
- 1 Tub (8oz) Whipped Topping, thawed
- 3 Cups Milk
- 1/4 Cup Chocolate Syrup (you can make it from scratch, use Hersheys syrup, or microwave chocolate frosting for 30 seconds until it has an icing consistency)
- Fruit of your choice (I used 2lbs fresh strawberries, stems removed and washed, in photo above)
Instructions
Make instant pudding according to directions on the package (ie mix milk and pudding together with a wire whisk until all lumps are removed). Refrigerate for 5 minutes. Once pudding has thickened (about 5 minutes), add the tub of cool whip and fold into the pudding (its about a 50/50 mix of pudding to whipped topping). Add a layer of graham crackers to the bottom of an 8×11 cake dish.Spoon 1/3 of the pudding/whipped topping mixture onto the graham crackers and top with thinly sliced strawberries or fruit of your choice.Repeat layering process two more times (total of three layers).Microwave frosting for 10 seconds. Stir well until melted. Drizzle onto the top layer of strawberries.It is best to let it sit overnight for a “cake” consistency.
Notes
(Note – its generally best to make this a day ahead so the graham cracker layers can get to a cake consistency. My husband happens to like it when there is still a little crunch to the graham crackers so we sometimes make it just ahead of dinner. I think most people prefer that it sit overnight though).
