No-Bake Chocolate Strawberry Pudding Cake
This no bake dessert features layers of chocolate graham crackers, fresh strawberries, and instant vanilla pudding which is flavored with strawberry gelatin. Then it's topped with a luscious chocolate ganache for the perfect finishing touch.
Servings: 12 slices
Calories: 240kcal
Ingredients
- 2 - 3 sleeves of chocolate graham crackers
- 2 pints fresh strawberries 1 pint sliced to ¼" thickness and 1 pint reserved as whole berries.
- 1 box (3.4 ounces) Instant French vanilla pudding
- 2 cups cold milk
- 1 box (3 ounces) strawberry gelatin
- 1½ cups semi-sweet chocolate chips
- ½ cup heavy cream heated to a low-simmer
- reserved strawberries 4-5 cut in half lengthwise, and the remainder left whole.
- whipped cream for garnish
Instructions
- Line a loaf pan with parchment paper that's been trimmed to fit. Approximately 30" x 5"
- Carefully score the chocolate graham crackers with a paring knife and fit them into the bottom of the parchment lined loaf pan. Set aside.
- In a large bowl, whisk together the pudding mix and milk until thickened.
- Add the strawberry gelatin to the pudding mix and whisk until smooth.
- Add the pudding mixture to a pourable bowl and pour (or spoon) half of the pudding mixture on top the graham crackers in the loaf pan.
- Top the pudding mixture with an even layer of sliced strawberries.
- Top with more graham crackers that have been trimmed to fit.
- Add the remaining pudding mixture, another layer of sliced berries, and a final layer of trimmed graham crackers. Set aside.
- In a microwave-safe bowl, heat the heavy cream until hot, but not boiling.
- Add the chocolate chips to a medium bowl and pour the heated cream over the chocolate.
- Stir well until all the chocolate is melted and the ganache is creamy and smooth.
- Pour the ganache evenly over the top layer of graham crackers and smooth.
- Refrigerate for 4 - 6 hours or freeze until hard.
- If frozen, remove from the freezer at least 30-45 minutes before serving.
- Remove the cake by lifting it from the loaf pan using the parchment paper.
- Place the cake on a serving plate and garnish with whole strawberries around the side, whipped cream and half strawberries on top, if desired.
Notes
Tools and equipment:
loaf pan
parchment paper
large bowl
medium bowl
paring knife
cutting board
whisk
spatula
wooden spoon
parchment paper
large bowl
medium bowl
paring knife
cutting board
whisk
spatula
wooden spoon
Nutrition
Serving: 1slice | Calories: 240kcal | Carbohydrates: 25g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 64mg | Potassium: 320mg | Fiber: 4g | Sugar: 16g | Vitamin A: 232IU | Vitamin C: 46mg | Calcium: 84mg | Iron: 2mg
