Sometimes we all need a bit of a break from the hot oven, right? Especially during the summer. Or maybe you’re in a time crunch, but need to produce a delicious dessert. Well, this cake will come to your rescue! You need ONLY 3 ingredients! No baking required. It is so easy, that most young teens can make this cake with no hiccups. It is super moist if made with Honey Maid brand graham crackers.
I like it a little less moist, and a little cheaper, so usually, I make this cake out of Wal*Mart’s Great Value brand. It’s a little drier, but it depends on how you like it. You can try making it from any brand or other flavors such as Cinnamon Graham’s or original Graham Crackers. Let me know what type and flavor of crackers you like best. This cake is unique but incredibly tasty, soft and mouthwatering. You will be making it again and again….
Things you will need:
7 packs (you’ll need 3 boxes) – Honey Graham Crackers
2 – 8 oz – Original Cool Whip thawed (or 5 cups Heavy C)ream
24 oz – Sour Cream
I bought this form from Safeway Bakery for a couple of bucks and keep reusing it when making the cake for family at home. Its very light. If you have a square cake holder or caddy with cover you are welcome to use it, just keep in mind the cover height if your cake stacks tall.
How to make cream:
1.) In a medium bowl add sour cream and cool whip.
2.) Mix on high speed for 5 minutes.
How to assemble the cake:
1.) Place aluminum foil on the button of the cake holder, if it’s not a smooth-bottom one, and place the first layer of the crackers. You will need to break some cracker in half then cut off a little strip of a cracker to size the cake evenly. Rectangle or square. (I didn’t need to cut pieces off the cracker about a year ago, they made the crackers smaller whereas now a half piece sticks out if you don’t trim it. Save those cracker pieces and crumbs on the bottom of the empty packs.) Confusing? Ask questions 🙂
2.) Put 1.5 cups of cream on top of each layer of crackers. You may add more or less cream depending on how you like it.
3.) Spread the cream evenly. Its a bit tricky to spread cream on the first layer, because crackers stick to the spatula. Spread the cream by holding down the crackers.
4.) Repeat steps 1-3 until you have about 2-3 cups of cream left to cover the outside of the cake.
5.) It makes about 7-8 layers of crackers, depends on how much cream you use. If you like more cream in your cake you will have 7 layers, if you are ok with less cream, you will have 8 layers of crackers and a little taller cake. (Confusing? Ask questions ;))
6.) Spread the rest of the cream on top and sides of the cake.
7.) Crush the cut off pieces and leftover cracker crumbs from the packs.
8.) Sprinkle cake with the crushed crumbs. Cover, and let it sit for 6 hrs or overnight (for best results) so the cake softens thoroughly. You will be surprised at how soft this cake will be compared to the hard and crunchy crackers you were just layering.
Just another idea how to assemble this delicious cake. My sister shared this picture with me and the way she spreads the crumbs.
The next day, or after the cake softens, cut a piece and……
Let me know how your cake turned out 🙂
If you make this No Bake Honey Graham Cracker Cake Recipe please share a picture with me on Snapchat, Facebook, Instagram or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations! ?