I love a good pudding! Here I have used a cheesecake base and 2 flavours of custard / jello pudding mix.
I chose for my two favourite flavours, vanilla and of course chocolate. Let them set in the refrigerator and then hey presto! A delicious dessert. You can also use whatever pudding flavour you like, maybe banana, raspberry etc. You could even make mini ones using smaller moulds, whatever you fancy!
It's a delicious dessert and so easy to make. Let's see how we do it.

You will need:
8-9 inch cake tin. Spring form or one where the base comes out. (You need to be able to get the pudding out without damaging it.)
Parchment paper to line the bottom of the tin
1 teaspoons vegetable oil or spray for the tin base and sides.
1 zippy bag big enough to hold the digestives/graham crackers

Prep Time: 20 minutes
Cook Time: 4 Hours refrigeration
Yield: 6 servings

Ingredients:
The Base
2 ½ oz or 75 g butter
8 oz or 220 g Digestive Biscuits (cookies, see below) or Honey Graham Crackers

The Filling
1 pint or 550 ml or 2 ½ cups Jello Vanilla Pudding, Cook n Serve
1 pint or 550 ml or 2 ½ cups Jello Chocolate Pudding, Cook n Serve
Fresh whipping cream to decorate the top.

*For US friends, you can buy Digestive cookies from Meijer's, Job Lots, Walmart, Dollar Tree, World Market, in the cookie or International section. Please do try to use digestive biscuits in your recipe as it will make a difference in the base.
Please note, you can make as many layers as you wish of pudding
The Total pudding mix for the cake pan should not be more than 1 litre / 5 cups.
You can also add Sliced bananas, strawberries etc in between the two layers if you wish. That's also delicious!

Instructions:

1. Cut out some parchment paper and line the base of the tin.
2. Place all your digestives / Graham Crackers in a zippy bag, and using a rolling pin bash them until they become fine crumbs.
If you are using a spring form tin, I clip the parchment paper in & lock the tin. Then cut the excess paper off.

3. In a mixing bowl (large enough to hold the digestives) melt the butter for 30 seconds in the microwave. It should be liquid. If not, heat for a further 10 seconds, or until it has completely melted.

4. Add the crumbed digestives to the butter and mix very well until it is all incorporated.
5. Transfer mixture to the cake tin.
6 Use the bottom of a glass or other object and compress the digestives mixture as much as possible. The harder it is the less likely it will come apart when you take it out of the pan.
7. Use the back of your hand and go along the edges pushing the mix down and compressing.

8. Put in the freezer to set whilst you make the filling.
9. If you are making Vanilla and Chocolate flavours, make up one of the flavors first, allow to cool for about 30 minutes.
Be sure to make the filling very thick like you see in the photo.
10. Once the pudding has cooled enough, place the first layer in the cake pan and spread evenly.
Cover with plastic wrap to stop a skin from forming and return to the freezer for 1 hour.

11. Make up the second layer of filling if you have not already done so and allow to cool.

12. After 1 hour, add the second filling on top of the first. (be sure to remove the plastic wrap!)Spread evenly and return the plastic wrap to the surface of the second filling and place back in the freezer for 3 hours and then the fridge for 1 hour.

13. When set, carefully remove the cake pan and slide the pudding onto a serving plate.

14. Decorate the top with some whipped cream, grated chocolate or anything you like!
This pudding will keep in the refrigerator for a maximum of 1 day .

Some Tips:
-If you are worried the pudding has not set, place in the freezer for 60 minutes before you are ready to serve it, and then remove from the tin and cut whilst it is still cold.

Print

Double Pudding Dream Cake

Prep Time

20 mins

Total Time

4 hrs 20 mins

 

Servings: 6 - 8

Ingredients

The Base

• 2 ½ oz or 75 g butter
• 8 oz or 220 g Digestive Biscuits or Honey Graham Crackers cookies

The Filling

• 1 pint or 550 ml or 2 ½ cups Jello Vanilla Pudding Cook n Serve
• 1 pint or 550 ml or 2 ½ cups Jello Chocolate Pudding Cook n Serve
• Fresh whipping cream to decorate the top.

Instructions

1. Cut out some parchment paper and line the base of the tin.
2. Place all your digestives / Graham Crackers in a zippy bag, and using a rolling pin bash them until they become fine crumbs.
3. If you are using a spring form tin, I clip the parchment paper in & lock the tin. Then cut the excess paper off.
4. In a mixing bowl (large enough to hold the digestives) melt the butter for 30 seconds in the microwave. It should be liquid. If not, heat for a further 10 seconds, or until it has completely melted.
5. Add the crumbed digestives to the butter and mix very well until it is all incorporated.Transfer the mixture to the cake tin.
6. Use the bottom of a glass or other object and compress the digestives mixture as much as possible. The harder it is the less likely it will come apart when you take it out of the pan.
7. Use the back of your hand and go along the edges pushing the mix down and compressing.
8. Put in the freezer to set whilst you make the filling.
9. If you are making Vanilla and Chocolate flavours, make up one of the flavors first, allow to cool for about 30 minutes.
10. Be sure to make the filling very thick like you see in the photo.
11. Once the pudding has cooled enough, place the first layer in the cake pan and spread evenly.
12. Cover with plastic wrap to stop a skin from forming and return to the freezer for 1 hour.
13. Make up the second layer of filling if you have not already done so and allow to cool.
14. After 1 hour, add the second filling on top of the first. (be sure to remove the plastic wrap!)
15. Spread evenly and return the plastic wrap to the surface of the second filling and place back in the freezer for 3 hours and then the fridge for 1 hour.
16. When set, carefully remove the cake pan and slide the pudding onto a serving plate.
17. Decorate the top with some whipped cream, grated chocolate or anything you like!
18. This pudding will keep in the refrigerator for a maximum of 1 day .