No-Bake Take on the Flag Cake

Happy Memorial Day, everyone! {I always feel like that is a weird thing to say — is it? I mean, the point of the day is to honor those who have given their life for this country, which isn’t exactly a “Have a happy day!” thought. But, anyways…}

Hope everyone is having a safe and wonderful day, even if the weather isn’t necessarily cooperating everywhere.

I just wanted to share a super quick, easy dessert that is perfect for Memorial Day, the 4th of July, or any other day. {Happy Tuesday, June 21, y’all!} It’s sort of a twist on the iconic flag cake that everyone and their grandma makes. {Not that there’s anything wrong with it, but check out the blueberry placement on that picture. That is a lot of careful blueberry arranging. I have better things to do than take an hour to perfectly line up a ton of blueberries. Like sit on the couch and watch The Bachelorette.}

Anyways. This cake is delicious and crazy easy {and no-bake!}. I based it on a recipe of my mom’s called eclair cake, which is really just an icebox cake.


Here’s what you need:

1 box instant vanilla pudding, prepared according to package instructions
1 8oz container frozen whipped topping, thawed
1 box graham crackers

1. Fold the entire container of whipped topping into the vanilla pudding. Spread a small amount {approx. 1/2 cup} of pudding mixture in the bottom of a 9×13 pan.

2. Cover the bottom of the pan with graham crackers.

3. Spread a little less than half of the remaining pudding mixture over the graham crackers. Repeat another layer of graham crackers and pudding, reserving approximately 1/2 to 2/3 cup of pudding mixture.

4. Place one more layer of graham crackers and cover with remaining pudding mixture. Cover with plastic wrap and refrigerate for at least 4-6 hours.

5. Remove from refrigerator and decorate top with alternating rows of halved strawberries and blueberries.

6. Eat your face off.

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