Ingredients
- 2 cups Diamond of California® Walnut Halves
- 3 tbsp unsalted butter
- 4 cups heavy cream
- 1 package instant vanilla pudding
- 2 cups milk
- 1/4 cup Funfetti® boxed cake mix
- 8 oz room temperature cream cheese
- 1/4 cup powdered sugar
- 1/4 cup mini marshmallows
- 12 graham crackers
- 2 tbsp sprinkles
- 2 tbsp Diamond of California® Finely Diced Walnuts
The Steps
- Place the walnuts in a food processor and pulse until finely chopped. Add the butter and pulse again until a dough forms.
- Reserve about 2 tbsp of the walnut mixture then press the remaining into the bottom of a greased 9 by 13-inch baking dish and set aside.
- In a glass bowl, combine the instant pudding mix and the milk. Whisk for 5 minutes until mixture is thick. Add the cake mix and whisk until smooth.
- Whip half of the heavy cream into whipped cream. Set aside.
- Use an electric mixer to beat together the cream cheese and powdered sugar. After one minute, add the prepared pudding. Mix to combine. Use a spatula to fold the whipped cream into the cream cheese mixture.
- Spread a layer of the mixture over the walnut crust in the baking dish. Top with a layer of graham crackers and the remaining walnut mixture.
- Top with another pudding layer. Sprinkle mini marshmallows on top then add another layer of graham crackers. Refrigerate for at least 6 hours.
- When you’re ready to serve, whip the remaining heavy cream into whipped cream. Spread into an even layer on top of the graham crackers in the baking dish. Sprinkle finely diced walnuts and sprinkles on top before slicing.
