Ingredients
Scale
- 1 box (14.4 oz) Honey Graham Crackers
- 2 packages (3.4 oz each) Instant Vanilla Pudding mix
- 3 cups Cold whole milk
- 1 container (8 oz) Whipped topping, thawed
- 1 can (16 oz) Chocolate frosting
- 10–12 Oreo cookies, finely crushed
- 6–8 Milano cookies
- Black edible decorating gel
- Candy pumpkins, gummy worms, or candy bones for garnish
Instructions
- In a large mixing bowl, whisk together the two packages of instant vanilla pudding mix and the cold milk. Continue whisking for about two minutes until the mixture begins to thicken. Once the pudding is set, gently fold in the thawed whipped topping using a rubber spatula. Mix until the color is uniform and no white streaks remain. This creates the light, mousse-like center of your cake.
- Line the bottom of a 9×13 inch baking dish with a single layer of graham crackers. You may need to break some crackers to fit the edges perfectly. Spread half of the pudding mixture evenly over the crackers. Add a second layer of graham crackers on top of the pudding, followed by the remaining half of the pudding mixture. Finish with a final third layer of graham crackers on top.
- Remove the lid and foil seal from the chocolate frosting can. Microwave the frosting for 15-20 seconds until it reaches a pourable, liquid consistency. Pour the warm frosting over the top layer of graham crackers and use an offset spatula to smooth it out to the edges. This smooth chocolate surface acts as the “base” for your graveyard soil.
- Immediately sprinkle the crushed Oreo crumbs over the wet frosting to create the appearance of fresh dirt. Place the cake in the refrigerator for at least 4 hours (or overnight) to allow the crackers to soften. Right before serving, use the black decorating gel to write “R.I.P.” or draw small crosses on the Milano cookies. Press the Milano “tombstones” into the cake and scatter your candy pumpkins or gummy worms around the graves.
- Cook Time: 4 hours 20 minutes (includes chilling)