No-Bake Cranberry Lush Cake
This easy no-bake cranberry lush cake is layered with a buttery cookie crust, creamy cheesecake-style filling, tart cranberry layer, and fluffy whipped topping. Perfect for holidays — it’s light, fruity, and comes together without turning on the oven!
Equipment
- mixing bowls
- hand mixer or whisk
- rubber spatula
- 9x13 inch baking dish
- measuring cups and spoons
- refrigerator
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1 cup powdered sugar
- 225 g cream cheese, softened (8 oz)
- 1 tsp vanilla extract
- 1 can whole berry cranberry sauce (14 oz)
- 1 pkg instant vanilla pudding mix (3.4 oz)
- 1 1/2 cups cold milk
- 2 cups whipped topping or whipped cream
- 1/2 cup chopped pecans or walnuts (optional)
- 1 tbsp orange zest (optional garnish)
Instructions
- Combine graham cracker crumbs and melted butter until evenly moistened. Press into the bottom of a 9×13-inch dish to form the crust. Chill while preparing filling.
- In a bowl, beat softened cream cheese, powdered sugar, and vanilla until smooth and creamy.
- Spread the cream cheese mixture evenly over the chilled crust.
- In another bowl, whisk instant pudding mix with cold milk until thickened. Gently fold in cranberry sauce until combined.
- Spread the cranberry mixture over the cream cheese layer. Top with whipped topping and sprinkle with chopped nuts or orange zest if desired.
- Cover and refrigerate at least 4 hours or overnight. Cut into squares before serving.
Notes
Make ahead: This dessert tastes even better the next day. Chill for at least 4 hours, ideally overnight, to allow the layers to set and the cranberry flavor to blend beautifully. Store covered in the refrigerator for up to 3 days.