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Video:Pudding Napoleon Cake

with Rachel Edelman

Need to whip up a quick dessert? This easy, no-bake pudding napoleon cake is the answer. Just follow our step by step instructions.See Transcript

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Transcript:Pudding Napoleon Cake

Ingredients for Pudding Napoleon Cake

For the recipe you will need:
  • 2 boxes (3.4 oz) instant vanilla pudding and pie filling
  • 2 1/2 cups of milk
  • 1 cup heavy cream, 1 box honey graham crackers
  • 3 oz. semi-sweet chocolate, 2/3 c. honey

Prepare a Pan and Ingredients

First spray a 9x13 pan with non-stick cooking spray. Then, in a medium bowl with the milk, pour the pudding packets into the milk. Whisk them together until they are blended.

Next, in stand mixer, pour in the whipping cream and whisk until it is thick and stiff peaks form. This may take about 5 minutes. Now, fold the stiff whipped cream into pudding mixture

Create the Layers of Pudding Napoleon Cake

Now it's time to make the layers. Arrange the graham crackers in one layer at the bottom of the pan. Then top the crackers with half of the pudding mixture. Spread it evenly over the whole pan. The layers is what makes this a Napoleon Cake.

Continue to layer with the crackers and the remaining pudding. Then top with a third layer of crackers.

Top the Cake with Honey and Chocolate

To top off the cake, we melt the chocolate and honey in microwave for 30 seconds. When it comes out, stir it until it is smooth and melted. Finally, pour the chocolate glaze over top layer of graham cracker layer. Gently spread it with a spatula.

Chill and Serve Pudding Napoleon Cake

Now, place the cake in the refrigerator, uncovered, to allow the pudding to fully chill and let the cake set for at least an hour. This is a great cake because you can make it 1 or 2 days in advance and it still tastes great. Serve cold and enjoy.
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