No-Bake Chocolate Pudding Cake

No-Bake Chocolate Pudding Cake


Cook Time
Total Time
8 servings

How to Make It

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


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