Ingredients
- 1 box (14.4 oz) graham crackers
- 2 boxes (3.4 oz each) instant vanilla pudding mix
- 3 cups cold milk
- 1 container (8 oz) Cool Whip (thawed)
- 1 can (16 oz) chocolate frosting
Instructions
- In a large mixing bowl, whisk together the instant pudding mix and cold milk for about 2 minutes until thickened.
- Gently fold in the Cool Whip until fully incorporated. Set aside.
- In a 9×13-inch baking dish, arrange a single layer of graham crackers on the bottom, breaking pieces as needed to cover the whole surface.
- Spread half of the pudding mixture evenly over the graham crackers.
- Add another layer of graham crackers over the pudding mixture.
- Spread the remaining pudding mixture over the second graham cracker layer.
- Finish with a final layer of graham crackers on top.
- Microwave the chocolate frosting (with lid removed) for about 15–20 seconds to soften slightly. Stir, then spread evenly over the top graham cracker layer.
- Cover the dish with plastic wrap or foil and refrigerate for at least 6 hours, preferably overnight, to allow the layers to set and the graham crackers to soften.
- Slice and serve chilled. Enjoy!
Let me know if you’d like a chocolate version, peanut butter twist, or a sugar-free option!