Vanilla Wafer Cake (No-Bake Version)
Ingredients
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1 package vanilla wafers (~9 oz / 250 g)
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2 cups whole milk
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1 package (3.4 oz / 95 g) instant vanilla pudding mix
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1 cup heavy cream
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2–3 tbsp sugar (optional, adjust to taste)
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1 tsp vanilla extract
Instructions
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Make the pudding
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In a bowl, whisk the instant vanilla pudding mix with 2 cups milk until thickened (2–3 minutes).
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Whip the cream
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In a separate bowl, whip the heavy cream with sugar and vanilla until stiff peaks form.
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Gently fold whipped cream into the pudding for a light, creamy filling.
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Layer the cake
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In a 9×9-inch dish (or similar), place a layer of vanilla wafers.
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Spread a layer of the pudding-cream mixture over the wafers.
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Repeat layers, ending with a pudding layer on top.
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Chill
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Cover and refrigerate at least 4 hours or overnight. This lets the wafers soften into a cake-like texture.
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Serve
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Optional: garnish with crushed vanilla wafers or fresh berries.
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Tips
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For a richer flavor, lightly brush wafers with milk or coffee before layering.
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Can be made ahead—flavors develop even better after 24 hours.
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Use low-carb vanilla wafers if you want a keto-friendly version.
If you want, I can also give a baked, old-fashioned version that’s more like a traditional layered cake with a slightly crisp texture. That one’s a little more decadent. Do you want me to share that version too?