Graham Refrigerated Cake Recipe

Graham Refrigerated Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Graham refrigerated cake is super easy no-bake recipe. You can never go wrong with it and you can serve it all year round. The sweetness and saltiness of the ingredients used in this recipe are well balanced that once you eat a spoon, you will be asking for another!


  • 900 grams of all purpose cream (3 cans and chilled overnight)
  • 390 grams of sweetened condensed milk (300ml)
  • 200 grams of  Honey Graham Crackers
  • 200 grams of crushed Grahams
  • 230 grams of canned fruit cocktail (230g when drained well)
  • 165 grams of processed cheese


  1. In a mixing bowl, stir together all purpose cream and condensed milk until mix well.
  2. In a square or rectangular food container, lay the graham crackers, covering the bottom completely. This will be the first layer. Fill the gaps with crushed grahams. You can reduced the length of the crackers by cutting it. Do this if you have to.
  3. Pour the cream on the first layer of crackers making it about 1/4 inch thick.
  4. Repeat steps 2 and 3 to create the next layer until you have used up all the cream.
  5. Topped it with grated cheese, cover the top layer completely. The amount of cheese will depend on how you like it. You can use half or the whole cheese.
  6. Topped it with fruit cocktail. Use a thong or a spoon to easily layer it with fruits.
  7. Chill for at least an hour before serving. 3 hours is recommended.


  • Instead of canned fruit cocktail, you can use fresh mangoes or peaches, or other canned fruits.
  • You can use all purpose cream in a carton box, which is 250 ML each. 3 packs of it and then lessen the amount of condensed milk according to your taste.
  • Keep the cake chilled and consume within 3 days.
  • You can fill fruits in between the layers instead of just putting it on top.