1. Prepare the Eggnog Pudding Mixture

• In a medium-sized mixing bowl, whisk together 2 cups of eggnog and the 3.4 oz package of vanilla instant pudding mix. Let the mixture sit for about 5 minutes. During this time, the pudding will thicken up and set to a creamy consistency.

2. Whip the Cream

• In a separate bowl, beat the 1 cup of chilled heavy whipping cream with 2 tablespoons of powdered sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon vanilla extract (if using). Whisk until stiff peaks form, which should take about 2-3 minutes. Be careful not to overwhip the cream.

3. Combine the Pudding and Whipped Cream

• Once both the pudding mixture and whipped cream are ready, gently fold the whipped cream into the pudding mixture. Do this slowly to maintain the fluffiness of the whipped cream while ensuring everything is well combined. The result should be a smooth, creamy eggnog filling.

4. Assemble the Cake

• In a 9×13-inch baking dish, arrange a single layer of graham crackers at the bottom. Spread a generous layer of the eggnog filling over the graham crackers, making sure to cover them evenly.

• Repeat the layers, alternating between graham crackers and eggnog filling, until you use up all the filling. The final layer should be the eggnog filling, which will give the cake a smooth, creamy top.

5. Chill

• Cover the baking dish with plastic wrap and place it in the refrigerator. Allow the cake to chill for at least 4 hours, but for the best results, let it sit overnight. This chilling time allows the graham crackers to soften and absorb the creamy filling, creating a cake-like texture.

6. Serve

• Once the cake has chilled, remove it from the refrigerator. If desired, sprinkle the top with extra ground cinnamon or nutmeg for garnish. You can also add a dollop of whipped cream for an extra festive touch.