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Ingredients:
- 3 cups cold milk
- 1 cup chocolate frosting
- 2 (3.4 oz) boxes instant vanilla pudding mix
- 1 (8 oz) container whipped topping (Cool Whip), thawed
- 1 box graham crackers (about 14–16 sheets)
- 1 tablespoon vanilla extract (optional)
Directions:
1️⃣ Prepare the Pudding Filling:
- In a large bowl, whisk together the instant vanilla pudding mix and cold milk until thickened, about 2 minutes.
- Fold in the whipped topping until the mixture is smooth and creamy.
2️⃣ Assemble the Layers:
- In a 9×13-inch baking dish, arrange a single layer of graham crackers at the bottom, breaking them as needed to fit.
- Spread half of the pudding mixture evenly over the graham crackers.
- Add another layer of graham crackers, then top with the remaining pudding mixture.
- Finish with a final layer of graham crackers on top.
3️⃣ Add the Frosting:
- Warm the chocolate frosting in the microwave for 10-15 seconds to make it spreadable.
- Gently spread the frosting over the top layer of graham crackers.
4️⃣ Chill and Serve:
- Cover and refrigerate the cake for at least 4 hours, or overnight, for the graham crackers to soften and the flavors to meld.
Prep Time: 15 minutes | Chill Time: 4 hours 15 minutes (including chilling)
Kcal: 280 kcal | Servings: 12 servings
Tips:
- For a richer flavor, use chocolate graham crackers instead of plain ones.
- Chilling overnight provides the best texture and flavor!
