Chocolate Mousse Cake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 18
Chocolate Mousse Cake is another no bake dessert that is always a crowd pleaser. This cake freezes well, so you can make it ahead of time and keep it in the freezer until you're ready to serve it. If you don't want to use canned milk, it's not necessary. Evaporated milk is concentrated. If you use fresh milk, omit water from the filling ingredients and increase the amount of milk to 3 cups. No other changes are required. TOTAL COST OF RECIPE: $6.85 or $0.38 per serving.
  • 1 (14.4 oz) box chocolate graham crackers ($1.98)
  • 2 (4 serving size) boxed of instant chocolate pudding ($1.78)
  • 1 (12 ounce) cans evaporated milk ($1.00)
  • 1½ cups water
  • ¼ teaspoon vanilla extract ($0.06)
  • 1 (8 oz) carton of frozen whipped topping, thawed ($0.98)
  • 3 tablespoons melted butter ($0.29)
  • 3 tablespoons milk ($0.01)
  • 3 tablespoons unsweetened cocoa powder ($0.33)
  • 1½ cups powdered sugar.($0.42)
  1. Combine milk, water, pudding mix and vanilla extract and mix until pudding is beginning to set.
  2. Fold in carton of frozen whipped topping until well combined.
  3. Place a layer of chocolate graham crackers into the bottom of a 9X13 inch pan so that the sides of the crackers are touching and the bottom of the pan is covered. You will have to break some crackers to make them fit.
  4. Carefully spread ½ of the pudding/whipped topping mixture on top of the chocolate graham crackers.
  5. Place another layer of chocolate graham crackers on top of the pudding mixture.
  6. Spread the remaining pudding on top of this layer of chocolate graham crackers.
  7. Top with another layer of chocolate graham crackers.
  9. Melt butter over medium-low heat
  10. Remove from heat and stir in milk and cocoa
  11. Add powdered sugar and stir until completely blended.
  12. Pour this evenly over the top layer of graham crackers, using a spatula to entirely cover the top.
  13. Cover pan and place in refrigerator for at least 8 hours, but it's better if it can sit for 24 hours before you eat it.
Recipe by Patty Cake's Pantry at