Easy No Bake Jello Pudding Cake Dessert Recipes

JELL-O NO-BAKE PUDDING CHEESECAKE

Steps:

• Combine crumbs, 1/4 cup sugar, and butter; press firmly on bottom and sides of 8-inch square or 9-inch pie pan. Chill while preparing filling.
• Beat cream cheese until very soft. Blend in 1/2 cup milk. Add remaining milk, 2 tablespoons sugar, the vanilla, and pie filling mix; beat as directed on package for pie.
• Pour into crust. Chill until firm at least 2 hours; garnish with dollops of prepared whipped topping and strawberries, or 1 cup cherry or pineapple pie filling.
• For ease in serving, dip pie pan in warm water for a few seconds; cut and serve.

NO BAKE PUDDING GRAHAM CRACKER CAKE

Steps:

• Make both the Vanilla and Chocolate pudding as directed on the box.
• Take the whipping cream and mix on high speed until it becomes the consistency of cool whip.
• Mix the whipping cream and the vanilla pudding together.
• Start layering graham crackers covered with chocolate and vanilla pudding, alternating between the two flavors. I always use a rectangular serving platter.
• When Chocolate pudding is gone use remaining vanilla pudding mixture to cover the entire cake (just like you were icing it).
• Drizzle chocolate sauce in lines across the top of the cake(no need to be perfect), take a knife and drag it in the opposite direction of the syrup lines to make a nice patter.
• Refrigerate the entire cake at least 3 hours.
• The graham crackers will absorb the moister from the pudding and become soft like cake.
• Cut on the corner going in to create a neat looking slice.
• Good Luck with leftovers because there never is any.

NO-BAKE CHOCOLATE PUDDING CAKE RECIPE BY TASTY

Steps:

• Line a baking sheet with parchment paper and grease with nonstick cooking spray.
• Spread the chocolate hazelnut spread into an even rectangle, leaving ¼ inch (6 mm) between each cracker.
• Place 20 graham cracker halves on top of chocolate hazelnut mixture and freeze until solid, about 30 minutes.
• Cut between the graham cracker pieces with a knife. Lay a cutting board on top of the graham crackers and invert the baking sheet.
• Carefully peel the parchment paper from the chocolate hazelnut layer. Return to freezer until ready to build cake.
• In a large bowl, combine the instant pudding and milk, and whisk until fully incorporated. Allow to set for at least five minutes.
• In a medium bowl, combine the cream cheese, sugar, and vanilla, and mix until fully incorporated.
• Fold in the melted chocolate until fully incorporated.
• Add the cream cheese mixture to the pudding mixture and stir until fully combined.
• Add three quarters of the pudding mixture to the bottom of a 10-inch (25-cm) greased springform pan.
• 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.
• 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.
• Fill the pan with the remaining pudding mixture and spread evenly across the top.
• Freeze the cake for at least 4 hours.
• Release the chilled cake from the pan and frost with chocolate frosting.
• Garnish with raspberries, crushed graham crackers, and chocolate shavings.
• Enjoy!