My kid wanted a birthday cake on a ninety degree afternoon when turning on the oven sounded awful. I pulled together instant pudding, cream cheese, and graham crackers into a springform pan, and it was a hit. The hazelnut layer freezes crisp between soft pudding layers, giving every slice a nice texture contrast without any baking.
This dish relies on a simple trick with frozen graham crackers coated in chocolate hazelnut spread. Arranging those crackers vertically inside the pudding base creates neat striped slices when you cut into the cake. It needs four hours in the freezer to hold its shape, but overnight is even better if you want crisp cuts.
Step-by-Step Instructions
1. Line a baking sheet with parchment paper and grease with nonstick cooking spray.
2. Spread the chocolate hazelnut spread into an even rectangle, leaving ¼ inch (6 mm) between each cracker.
3. Place 20 graham cracker halves on top of chocolate hazelnut mixture and freeze until solid, about 30 minutes.
4. Cut between the graham cracker pieces with a knife. Lay a cutting board on top of the graham crackers and invert the baking sheet.
5. Carefully peel the parchment paper from the chocolate hazelnut layer. Return to freezer until ready to build cake.
6. In a large bowl, combine the instant pudding and milk, and whisk until fully incorporated. Allow to set for at least five minutes.
7. In a medium bowl, combine the cream cheese, sugar, and vanilla, and mix until fully incorporated.
8. Fold in the melted chocolate until fully incorporated.
9. Add the cream cheese mixture to the pudding mixture and stir until fully combined.
10. Add three quarters of the pudding mixture to the bottom of a 10-inch (25-cm) greased springform pan.
11. Make a ring along the edge of the pan with the chocolate hazelnut graham crackers pressing them until they are even with the top of the pan.
12. Leave a ¼ to ½–inch (2 to 6-cm) gap and make another ring using plain graham cracker pieces. Repeat, alternating between chocolate hazelnut and plain graham crackers, until you reach the center.
13. Fill the pan with the remaining pudding mixture and spread evenly across the top.
14. Freeze the cake for at least 4 hours.
15. Release the chilled cake from the pan and frost with chocolate frosting.
16. Garnish with raspberries, crushed graham crackers, and chocolate shavings.
17. Enjoy!
Tips & Tricks
- Freeze the cake overnight if you plan to serve it at an outdoor party so it stays firm longer.
- Wipe your knife with a warm damp cloth between cuts to get clean slices through the frozen layers.
How to Store No-Bake Chocolate Pudding Cake
Refrigerator
Keep leftover slices in an airtight container in the fridge for up to three days. The crackers will soften to a cake-like texture.
Freezer
Wrap the unfrosted or frosted cake tightly in plastic wrap and aluminum foil for up to one month. Thaw in the fridge for twenty minutes before slicing.
Reheating
Leftovers: Serve straight from the fridge or freezer cold. Do not microwave or apply heat to this cake.
Frequently Asked Questions
Q: Can I make this cake a day ahead?
Yes, making it a day ahead is ideal because overnight freezing helps the structural rings hold together when sliced.
Q: What if I do not have a springform pan?
A deep 9×13 inch baking dish works, though you will serve it directly from the pan rather than unmolding it.
No-Bake Chocolate Pudding Cake – Easy Dessert
Layer chocolate hazelnut spread, graham crackers, and rich chocolate pudding cream cheese in a springform pan for a delicious no-bake cake.
Ingredients
Instructions
- 1Line a baking sheet with parchment paper and grease with nonstick cooking spray.
- 2Spread the chocolate hazelnut spread into an even rectangle, leaving ¼ inch (6 mm) between each cracker.
- 3Place 20 graham cracker halves on top of chocolate hazelnut mixture and freeze until solid, about 30 minutes.
- 4Cut between the graham cracker pieces with a knife. Lay a cutting board on top of the graham crackers and invert the baking sheet.
- 5Carefully peel the parchment paper from the chocolate hazelnut layer. Return to freezer until ready to build cake.
- 6In a large bowl, combine the instant pudding and milk, and whisk until fully incorporated. Allow to set for at least five minutes.
- 7In a medium bowl, combine the cream cheese, sugar, and vanilla, and mix until fully incorporated.
- 8Fold in the melted chocolate until fully incorporated.
- 9Add the cream cheese mixture to the pudding mixture and stir until fully combined.
- 10Add three quarters of the pudding mixture to the bottom of a 10-inch (25-cm) greased springform pan.
- 11Make a ring along the edge of the pan with the chocolate hazelnut graham crackers pressing them until they are even with the top of the pan.
- 12Leave a ¼ to ½–inch (2 to 6-cm) gap and make another ring using plain graham cracker pieces. Repeat, alternating between chocolate hazelnut and plain graham crackers, until you reach the center.
- 13Fill the pan with the remaining pudding mixture and spread evenly across the top.
- 14Freeze the cake for at least 4 hours.
- 15Release the chilled cake from the pan and frost with chocolate frosting.
- 16Garnish with raspberries, crushed graham crackers, and chocolate shavings.
- 17Enjoy!
Priya writes about eggs and breakfast casseroles, cookies and bars, and slow cook breakfasts that feed a crowd without fuss. Her angle is flexible, budget-minded cooking: one base recipe that scales for two or for a holiday table, with clear notes on freezing and reheating. She keeps the writing light and story-first, then lands on a tight recipe card.
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