Lisa's Wedding Cookie Cake Recipe

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Lisa's Wedding Cookie Cake
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Ingredients
3
Count
Nutrition
517
Calories
Total time
630
Minutes
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Ingredients:

Directions:

  1. Use a 4 qt bowl.
  2. Line the inside of your bowl with long strips of plastic wrap, leaving enough wrap to fold back over the top when your cake is finished.
  3. Cover the bottom of the bowl with graham crackers, all the way out to the sides. You can break them in half or quarters if you want, but it's also okay just to overlap them.
  4. Make the first two packages of pudding using 2 1/2 cups of milk, not the 4 cups called for in the directions on the box.
  5. Pour approximately a third of the pudding over the layer of graham crackers in your bowl. Gently spread it out with a rubber spatula- doesn't have to be perfectly smooth.
  6. Put another layer of graham crackers on top of the pudding in the bowl.
  7. Put half of the remaining pudding on top of the second layer of grahams. Spread it out so it covers them.
  8. Lay down another layer of grahams and top it with the remaining pudding. Spread out the pudding and lay down another layer of graham crackers. (Don't bother to wash out the bowl, you're just going to make another batch.).
  9. Using another 2 pkgs of pudding and another 2 1/2 cups of milk, make your second batch of pudding.
  10. Use half of the pudding to cover graham crackers. Smooth the pudding with spatula and lay down another layer of grahams, cover with remaining pudding. Top with another layer of grahams.
  11. Make the third batch of pudding using 2 pkgs of pudding and 2 1/2 cups of milk. Put half the pudding on top of your grahams, smooth it out, then put the rest of the pudding on, smooth, and cover with grahams.
  12. Make the final pudding batch using 2 pkgs of pudding and 2 1/2 cups of milk. Put half on the layer of grahams, cover with more crackers, then put the rest of the pudding on, then cover with a double layer of graham crackers.
  13. Fold in the edges of the plastic wrap to cover the contents of your bowl. Find a plate that will fit inside the bowl on top of the cake. Put it in right side up so that it'll push the cake down when it settles. Set a weight on top of the plate. I use a can of fruit.
  14. Refrigerate the cake until time to serve.
  15. When you're ready to serve, remove the weight and the plate, peel back the plastic wrap, and center a serving platter, right side down, over the top of the bowl. Invert the bowl, lift it off, and peel off the plastic wrap.
  16. Frost with sweetened whipped cream.
  17. Slice the cake as you would a pie, in wedge shaped pieces.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 516.51 Kcal (2163 kJ)
Calories from fat 173.46 Kcal
% Daily Value*
Total Fat 19.27g 30%
Cholesterol 4.08mg 1%
Sodium 508.46mg 21%
Potassium 443.41mg 9%
Total Carbs 75.4g 25%
Sugars 31.94g 128%
Dietary Fiber 2.46g 10%
Protein 10.47g 21%
Iron 2.6mg 15%
Calcium 281mg 28%
Amount Per 100 g
Calories 172.95 Kcal (724 kJ)
Calories from fat 58.08 Kcal
% Daily Value*
Total Fat 6.45g 30%
Cholesterol 1.37mg 1%
Sodium 170.25mg 21%
Potassium 148.47mg 9%
Total Carbs 25.25g 25%
Sugars 10.69g 128%
Dietary Fiber 0.82g 10%
Protein 3.51g 21%
Iron 0.9mg 15%
Calcium 94.1mg 28%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.4
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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