1-Step 1: Make the Pudding Whisk together 3 tablespoons granulated sugar, 3 tablespoons cornstarch, and 3 large egg yolks in a saucepan until the mixture is smooth. Gradually add 3 cups eggnog, along with 1/8 teaspoon coarse kosher salt and 1/4 teaspoon ground nutmeg, whisking constantly to avoid lumps.

2-Step 2: Cook the Mixture Cook this over medium heat while whisking constantly until it thickens and starts to bubble. Keep going for one more minute to ensure it’s fully cooked, then remove from heat.

3-Step 3: Finish and Chill the Pudding Stir in 1 tablespoon vanilla extract and 3 tablespoons unsalted butter until everything is smooth. Cover the surface directly with plastic wrap and refrigerate for at least 1 hour to cool it down properly.

4-Step 4: Prepare the Pan Line a loaf pan with plastic wrap, letting the excess hang over the sides for easy removal later. This step helps the cake hold its shape as it chills.

5-Step 5: Layer the Cake Arrange a single layer of 28 cinnamon graham crackers tightly on the bottom of the pan. Spread about 1/2 cup to 1 cup of the chilled pudding evenly over the crackers, then repeat the layers until you use all the pudding, ending with a layer of crackers.

6-Step 6: Chill the Assembled Cake Fold the plastic wrap over the top and seal it tightly. Refrigerate for at least 4 to 6 hours, or up to 2 days, so the crackers soften and flavors blend. Note that total chilling, including pudding prep, is about 12 hours for the best texture, with prep time at 20 minutes and cook time at 10 minutes.

7-Step 7: Make the Whipped Cream Whip 1 1/4 cups cold heavy whipping cream with 1 teaspoon vanilla extract on medium speed until slightly thickened, then add 3 tablespoons powdered sugar and whip until fluffy peaks form.

8-Step 8: Serve the Cake Lift the cake out using the plastic wrap, invert it onto a plate, remove the wrap, and frost with the whipped cream. Serve right away for the freshest taste. If you enjoy no-bake desserts, check out our no-churn ice cream recipe for more ideas.