It’s far too hot to turn on the oven this month – but that doesn’t mean you should skip dessert! No Bake Cake Batter Lasagna is my new favorite warm weather dessert, and it couldn’t be easier to make!
- 2 cups Diamond of California® Walnut Halves
- 3 tbsp unsalted butter
- 4 cups heavy cream
- 1 package instant vanilla pudding
- 2 cups milk
- ¼ cup funfetti® boxed cake mix
- 8 oz room temperature cream cheese
- ¼ cup powdered sugar
- ¼ cup mini marshmallows
- 12 graham crackers
- 2 tbsp sprinkles
- 2 tbsp Diamond of California® Shake & Spoon™ Finely Diced Walnuts
Here’s how to do it:
Step One – Place the walnuts in a food processor and pulse until finely chopped. Add the butter and pulse again until a dough forms.
Step two – Reserve about 2 tbsp of the walnut mixture then press the remaining into the bottom of a greased 9 by 13-inch baking dish and set aside.
Step three – In a glass bowl, combine the instant pudding mix and the milk. Whisk for 5 minutes until mixture is thick. Add the cake mix and whisk until smooth.
Step four – Whip half of the heavy cream into whipped cream. Set aside.
Step five – Use an electric mixer to beat together the cream cheese and powdered sugar. After one minute, add the prepared pudding. Mix to combine. Use a spatula to fold the whipped cream into the cream cheese mixture.
Step six – Spread a layer of the mixture over the walnut crust in the baking dish. Top with a layer of graham crackers and the remaining walnut mixture.
Step seven – Top with another pudding layer. Sprinkle mini marshmallows on top then add another layer of graham crackers. Refrigerate for at least 6 hours.
Step eight – When you’re ready to serve, whip the remaining heavy cream into whipped cream. Spread into an even layer on top of the graham crackers in the baking dish. Sprinkle finely diced walnuts and sprinkles on top before slicing.