Ingredients
- 1 (12 oz) package of graham crackers
- 2 (3.5 oz) packages instant vanilla pudding mix
- 3 cups cold milk
- 1 (8 oz) container whipped topping (like Cool Whip), thawed
- 1 (16 oz) package of chocolate frosting (or chocolate ganache)
Optional:
- 1 teaspoon vanilla extract (for pudding mix, if desired)
- Sprinkles or shaved chocolate for garnish
Instructions
- Make the pudding:
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 well combined. - Assemble the cake:
In a 9×13 inch dish, lay down a single layer of graham crackers covering the bottom. - Layer the pudding:
Spread half of the pudding mixture evenly over the graham crackers. - Repeat layers:
Add another layer of graham crackers on top of the pudding.
Spread the remaining pudding mixture over the crackers.
Finish with a final layer of graham crackers. - Top with frosting:
Spread the chocolate frosting evenly over the top graham cracker layer. - Chill:
Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. This allows the graham crackers to soften and the flavors to meld. - Serve:
Slice into squares and optionally garnish with sprinkles or shaved chocolate.
Would you like me to help you with a variation, or how to make the chocolate topping from scratch?