Bob's Refrigerator Cake
1 or 2 packs graham crackers
3 (or more) pudding cups- we used vanilla, you could use chocolate
~1/2 cup whip cream (or have fun and put the whole can on top!)
In small dish (I think ours was 6x4) place a layer of graham crackers on the bottom. Spread a layer of pudding over graham crackers (each layer used one pudding cup).
Place another layer of graham crackers, another layer of pudding, graham crackers, pudding, and end with a layer of graham crackers. Spread whip cream over final layer of graham crackers and sprinkle with chocolate chips.
Place in fridge for at least two hours. This is one of those desserts that gets better with age, however. So feel free to let it sit overnight!
Tanya's Refrigerator Cake
1 box graham crackers (I used Mi Del)
1 package silken tofu
1/4 cup cocoa powder
1/4 cup vegan chocolate chips (I used Enjoy Life brand)
1/4 cup agave syrup
1 container vegan marshmallow creme (Ricemellow brand)
Vegan whip cream
additional chocolate chips to sprinkle on top
To make pudding: in food processor or with an electric mixer combine tofu, cocoa powder, melted chocolate chips (microwave for 1 minute, stirring ever 20 seconds) and agave syrup. Place in bowl and place in fridge for 1 hour.
In casserole dish (9x12) place a layer of graham crackers. Spread half of the chocolate pudding mixture over graham crackers. Lay another layer of graham crackers on top. Spread a layer of marshmallow creme. Place another layer of graham crackers, and spread the remaining chocolate pudding. Finally, add a last layer of graham crackers and top with vegan whip creme (optional) and a sprinkle of chocolate chips. For best appearances, you may want to wait to add whip cream until right before serving.
Place in fridge for 2 hours or up to 12 hours before serving.
This was all Bob's idea! He came home from school with this plan for Refrigerator Cake. So we made it for the dinner party I hosted last night and everyone loved it. They send their compliments to the chef: Pastry Chef Bob!