Ingredients
- 2 (3.4 oz) boxes instant vanilla pudding mix
- 3 cups cold milk
- 1 (8 oz) tub whipped topping (like Cool Whip), thawed
- 1 box graham crackers (about 14.4 oz)
- 1 (16 oz) container chocolate frosting
Instructions
- Make the pudding filling:
In a large bowl, whisk together the instant vanilla pudding mix and cold milk until thickened (about 2 minutes). Gently fold in the whipped topping until fully combined and creamy. - Layer the base:
In a 9×13-inch baking dish, place a single layer of graham crackers to cover the bottom. - Add the filling:
Spread half of the pudding mixture evenly over the graham crackers. Top with another layer of graham crackers, then spread the remaining pudding mixture over that. - Top layer:
Add one final layer of graham crackers on top. - Frost the cake:
Remove the lid and foil from the chocolate frosting container. Microwave for about 15–20 seconds until it’s pourable. Stir, then pour evenly over the top graham cracker layer. Spread smoothly with a spatula. - Chill:
Cover the dish and refrigerate for at least 6 hours, or overnight, to let the graham crackers soften into a cake-like texture. - Serve:
Slice into squares and enjoy cold! Perfect make-ahead dessert for the weekend.
Let me know if you want a version with peanut butter, strawberries, or any other twist!