Categories: Cake

Ingredients

• 8 small packages of chocolate pudding mix
• 10 cups (21/2 quarts) whole milk or Half 'n Half
• 2 one-pound packages of graham crackers
• 4-quart bowl
• Sweetened whipped cream for frosting and topping

Directions

1. Line the inside of your bowl with long strips of plastic wrap, leaving enough wrap to fold back over the top when your cake is finished.

2. Cover the bottom of the bowl with graham crackers, all the way out to the sides. You can break them in half or quarters if you want, but it’s also okay just to overlap them.

3. Make the first two packages of pudding using 2½ CUPS OF MILK, not the 4 cups called for in the directions on the box.

4. Pour approximately a third of the pudding over the layer of graham crackers in your bowl. Gently spread it out with a rubber spatula.

5. Put another layer of graham crackers on top of the pudding in the bowl.

6. Put half of the remaining pudding on top of the second layer of graham crackers. Spread it out so it covers them.

7. Lay down another layer of graham crackers and top it with the remaining pudding. Spread out the pudding and lay down another layer of graham crackers,

8. Using another 2 packages of pudding and another 2½ cups of milk, make your second batch of pudding.

9. There are more graham crackers to cover now, since the bowl is wider. Use half of the pudding to cover the graham crackers. Smooth the pudding with your rubber spatula, lay down another layer of graham crackers, cover it with the remaining pudding, and top it with another layer of graham crackers.

10. Make the third batch of pudding using 2 packages of mix and 2½ cups of milk. Put half on top of the graham crackers in your bowl, spread it out, and top it more graham crackers. Now use the rest of the pudding and top it again with graham crackers.

11. One more time! Make the final batch of pudding using 2 packages of pudding mix and 2½ cups of milk. Spread half of the pudding over the graham crackers, smooth it, and cover it with more graham crackers. Put on the rest of the pudding, smooth it, and this time cover it with a DOUBLE LAYER OF GRAHAM CRACKERS.

12. Fold in the edges of the plastic wrap to cover the contents of your bowl. Find a plate that will fit inside the bowl on top of the cake. Put it in right side up so that it’ll push the cake down when it settles. Set a weight on top of the plate. I use a can of fruit.

13. Refrigerate the cake until time to serve.

14. When you are ready to serve, remove the weight and the plate, peel back the plastic wrap, and center a serving platter, right side down, over the top of the bowl. Invert the bowl, lift it off, and peel off the plastic wrap.

15. Frost your cake with sweetened whipped cream.

16. Slice the cake as you would a pie, in wedge-shaped pieces.

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