Christmas Stocking Cake

The graham crackers in this no-bake dessert soften and magically form thin layers of cake.

Ingredients

  • 1 pkg (8 oz or 250 g) cream cheese, softened
  • 1 1/4 cups (300 mL) cold milk
  • 1 pkg (3.4 oz or 102 g) white chocolate instant pudding and pie filling
  • 1 container (16 oz) frozen whipped topping, thawed, divided (5 cups/1.25 L)
  • 20 whole cinnamon graham crackers (about 5 x 2-in./13 x 5-cm rectangles), divided
  • 1/2 cup (50 mL) prepared red decorating icing
  • Candy decorations

Directions

  1. Beat cream cheese in Classic Batter Bowl on high speed of electric hand mixer until smooth. Slowly add milk and continue beating until smooth, occasionally scraping down sides of bowl with Classic Scraper. Add pudding mix and beat an additional 2 minutes or until thickened. Fold in 2 cups (500 mL) of the whipped topping.

  2. Spread one side of five of the crackers with a small amount of the filling. Arrange crackers, filling side down, in a boot shape on Simple Additions® Large Rectangular Platter with Handles (see Chef’'s Corner). Top with one-third of the filling. Repeat layers two more times, ending with crackers.

  3. Attach open star tip to Easy Accent® Decorator; fill with whipped topping (about 11/3 cups/325 mL). Frost top and sides of cake with remaining whipped topping using Small Spreader. Decorate as desired with icing. Decorate cuff, toe and heel using decorator. Refrigerate at least 6 hours or overnight. Before serving, decorate with candies (see Chef’'s Corner). Serve chilled.

Yield:

  • 12  servings

Nutrients per serving:

Calories 350, Total Fat 18 g, Saturated Fat 11 g, Cholesterol 20 mg, Carbohydrate 40 g, Protein 4 g, Sodium 330 mg, Fiber 1 g
 

U.S. Diabetic exchanges per serving:

1 starch, 1½ fruit, 3½ fat (2½ carb)

Cook's Tips:

To form the boot shape, place four of the crackers onto the platter, then add the fifth cracker alongside the bottom to create the “foot.” The small amount of filling on the underside of the crackers keeps them from sliding as the filling is spread over them.

Some candies shouldn’t be placed onto whipped topping overnight, because the colors can bleed. For best results, place candies onto cake within a few hours of serving.

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