Make pudding according to box instructions. The Jell-O brand will require 4 cups of cold milk mixed into the pudding mix in a saucepan over medium heat. Bring to a boil, stirring often. Don’t crank the heat up too high or the pudding will burn! Once the pudding is boiling, it’s done.

Place a piece of plastic wrap directly on the surface of the pudding to prevent skin from forming as it cools. Place pot directly in the fridge for 20 minutes. Make sure to put a hot pad (potholder) underneath your pot before placing it in the fridge!

Pudding will be loose and creamy. In a 5”x9” loaf pan, add a single layer of graham cracker. You can break pieces to fit the bottom of the pan! Now add a layer of warm pudding that’s about twice as thick as the layer of graham cracker.

Whip cream and vanilla extract in a mixer for about 2 minutes on high speed until stiff peaks form.

Use a spatula to add a generous layer of whipped cream to the top of your final graham cracker layer. Sprinkle with toasted nuts.

Let layers set for at least 30 minutes at room temperature, or two hours in the fridge, depending on if you want to serve the cake room temp or chilled!