Ingredients
For the Cake Layers:
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1 (14.4 oz) box graham crackers
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2 (3.4 oz) boxes instant vanilla pudding mix
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4 cups cold milk
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1 (8 oz) tub whipped topping (e.g., Cool Whip), thawed
For the Chocolate Ganache:
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1 cup semi-sweet chocolate chips
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½ cup heavy cream
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1 tbsp unsalted butter (optional)
Hello Kitty Decorations (Optional):
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Pink fondant or frosting
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Black gel icing
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Yellow fondant (for nose)
Instructions
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Prepare Pudding Filling:
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Whisk pudding mixes and milk for 2 minutes until thick. Fold in whipped topping.
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Layer Cake:
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In a 9×13” dish, layer: graham crackers → ½ pudding → crackers → remaining pudding → final cracker layer. Press gently after each layer.
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Make Ganache:
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Microwave chocolate chips and cream in 30-sec intervals, stirring until smooth. Add butter if using. Pour over top layer and spread evenly.
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Chill:
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Refrigerate 4+ hours (overnight preferred) until set.
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Decorate (Optional):
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Use fondant/frosting to create Hello Kitty’s face, bow, and whiskers before serving.
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Notes
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Storage: Keep refrigerated for up to 3 days.
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Substitutions: Use chocolate pudding for a double-chocolate version.
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Gluten-Free: Swap graham crackers for gluten-free alternatives.
- Prep Time: 20 minutes
- Cook Time: 4 hours (or overnight)
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 30g
- Fat: 14g
- Carbohydrates: 45g
- Protein: 5g