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1 Package Dessert Mix, Any Flavour
(Carrot Cake was used in the recipe)
2 cups Gluten Free or Regular Graham Wafer Crumbs
2 Tbsp. Sugar
2 teaspoons Cinnamon
1/4 Cup plus 1 Tbsp. Melted Butter
1 Tbsp. Butter for greasing pan
1 250g pk. Plain Cream Cheese, not spreadable type
1 16 oz. container Cool Whip, thawed just until softened OR 500ml. Whipping Cream, whipped until very firm
1/3 cup Very Hot Water
In mixing bowl, blend together graham crumbs, sugar, cinnamon and melted butter.
Use 1 Tbsp. butter to grease an 8" springform pan, or an 8" square cake pan.
Place a sheet of parchment on a cookie sheet, or grease with butter.
Divide the crumb mixture between the cake pan and the cookie sheet. Use the back of a spoon to pat it down until firm. On the cookie sheet, pat into a rough rectangle about 8" wide. Edges do not have to be perfect. This will be used for the center of cake.
Bake in a preheated 375 degree oven for about 10 - 12 minutes, until dry looking. Do not overbake. Set aside to cool.
At medium speed, use a mixer to soften the cream cheese until smooth. Add the dip mix and continue to beat until it is incorporated, scraping down the sides. Add the hot water and beat until blended. On the lowest speed, fold in the Cool Whip or Whipped Cream, very gently. Do not overmix.
Place about half the cream mixture on top of the cooled crust in the pan. Smooth with a spatula. Break up the crumb mixture on the cookie sheet and sprinkle the chunks over the layer, using smaller chunks to fill in gaps. Press down lightly with spoon. Top with the remaining cream mixture and smooth it.
Decorate your cake with leftover crumb mixture, fresh fruit, whipping cream, or a combination. Place in fridge for at least 2 hours before serving. Keep refrigerated for up to 3 days. Flavour improves over 8 hours refrigeration.
Crumb mixture divided between 8" springform pan and cookie sheet
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