Ingredients
Equipment
Method
Make the Cranberry Filling
- In a medium saucepan, combine cranberries, granulated sugar, orange zest, and orange juice.
- Cook over medium heat, stirring often, until cranberries burst and the sauce thickens (about 10-12 minutes).
- Remove from heat and let it cool completely to room temperature.
Prepare the Orange Cream
- In a large bowl, whisk together the instant vanilla pudding mix and cold milk for about 2 minutes, until it starts to thicken.
- Stir in the orange extract.
- Gently fold in the thawed whipped topping until fully combined.
Assemble the Cake
- Spread a thin layer of orange cream on the bottom of a 9x13 inch dish.
- Arrange a single layer of graham crackers to cover the bottom.
- Spread half of the orange cream over the crackers.
- Carefully spread the cooled cranberry filling over the cream.
- Add another layer of graham crackers.
- Top with the remaining orange cream and a final layer of graham crackers.
Chill and Serve
- Cover the dish with plastic wrap and refrigerate for at least 8 hours, or preferably overnight.
- Before serving, whisk together the powdered sugar and milk to create a simple glaze. Drizzle over the top of the cake.
- Slice, serve, and enjoy!
Nutrition
Notes
For the best results, allow the cake to chill for a full 24 hours. This ensures the graham crackers soften to a perfect cake-like texture.
Make sure the cranberry filling is completely cool before assembling, otherwise, it can melt the cream layer.
Store leftovers covered in the refrigerator for up to 4 days.
Make sure the cranberry filling is completely cool before assembling, otherwise, it can melt the cream layer.
Store leftovers covered in the refrigerator for up to 4 days.