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Gingerbread Chocolate Pudding Cake

Delicious layers of vanilla and chocolate pudding, graham crackers and Gingerbread Dip with Cream Cheese make this cake truly a delight.

Ingredients

  • 1 box Honey graham crackers
  • 3 cups Milk
  • 1 large box Instant chocolate pudding
  • 8 oz. Cool whip
  • 1 small box Instant vanilla pudding
  • 1/2 cup Robert Rothschild Farm Gingerbread Dip with Cream Cheese
  • 1 can Chocolate frosting
  • 1/4 cup Walnuts, ground
  • Directions
    1. Place 1 layer of graham crackers in a 9x13 inch pan. Cut graham crackers to fit.
    2. Mix together 2 cups milk with 1 box of instant chocolate pudding. Fold in 4 oz. cool whip.
    3. Spread a layer of chocolate pudding on top of bottom graham cracker layer. Place 1 layer of graham crackers on top of chocolate pudding.
    4. Mix together 1 box of instant vanilla pudding, remaining 1 cup milk and Gingerbread Dip with Cream Cheese. Fold in the remaining cool whip.
    5. Spread a layer of gingerbread vanilla pudding on top of second layer of graham crackers. Place another layer of graham crackers on top of ginger vanilla pudding layer. Spread chocolate frosting on top of this layer of graham crackers.
    6. Sprinkle ground walnuts on top of the chocolate frosting. Cover with plastic wrap and refrigerate for 1 day.

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