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Overhead shot of the sand cake, sliced.
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6 Ingredient No Bake Sand Cake

Delicious, creamy three-layer Serbian dessert made with only six ingredients and in less than 30 minutes is a treat that tastes like a vacation.
Course Dessert
Cuisine Serbian
Prep Time 30 minutes
Total Time 30 minutes
Servings 8 -inch cake
Calories 261kcal
Author Jas

Equipment

  • Electric Mixer
  • whisk
  • Mixing bowls
  • 8" springform pan

Ingredients

  • 3 3.4 oz each packages vanilla instant pudding & pie filling
  • 3 cups cold milk
  • 3 sticks unsalted butter at room temperature
  • 2 cups graham cracker crumbs
  • 2 ¼ cups shredded unsweetened coconut
  • 2 ¼ cups ground walnuts
US Customary - Metric

Instructions

Graham Cracker Layer

  • Pour 1 cup milk into a small mixing bowl. Add one package pudding mix and beat with a wire whisk until well blended.
  • In a medium bowl, using an electric mixer, beat one stick butter until smooth and creamy. Add the pudding and mix until well combined. Fold in the graham cracker crumbs.
  • Spread the mixture into a prepared springform. 

Coconut Layer

  • Pour 1 cup milk into a small bowl. Add one package pudding mix and beat with a wire whisk until well blended.
  • In a medium bowl, using an electric mixer, beat one stick butter until smooth and creamy. Add the pudding and mix until well combined. Fold in the shredded coconut.
  • Gently spread the mixture over the first layer.

Walnut Layer

  • Pour 1 cup milk into a small bowl.Add one package pudding mix and beat with a wire whisk until well blended.
  • In a medium bowl, using an electric mixer, beat one stick butter until smooth and creamy. Add the pudding and mix until well combined. Fold in the ground walnuts.
  • Gently spread the mixture on top of the coconut layer.
  • Decorate the cake as desired. Keep refrigerated until ready to serve

Notes

  • Add 1 tablespoon cocoa powder or ½ cup melted chocolate to the walnut layer.
  • Use white chocolate pudding instead of vanilla.
  • Top the cake with whipped cream.
  • Warm the knife in hot water before slicing the cake.
  • Use plant-based milk and butter for a vegan option.
  • Substitute walnuts with nuts of choice.
  • Keep the leftover cake refrigerated for up to 5 days.
  • Nutrition information is approximate and meant as a guideline only.

Nutrition

Calories: 261kcal | Carbohydrates: 22g | Protein: 3g | Fat: 18g | Saturated Fat: 15g | Sodium: 148mg | Potassium: 179mg | Fiber: 4g | Sugar: 6g | Vitamin C: 0.4mg | Calcium: 23mg | Iron: 1.7mg