INGREDIENTS
- 2 (3.4 oz) packages instant vanilla pudding mix
- 3 cups cold milk
- 1 (8 oz) container whipped topping (like Cool Whip), thawed
- 1 box (about 14 oz) graham crackers
- 1 can (16 oz) chocolate frosting
INSTRUCTIONS
- Prepare the pudding filling:
In a large bowl, whisk together the instant vanilla pudding mix and cold milk until smooth and thick (about 2 minutes). Fold in the whipped topping until well combined. - Assemble the layers:
In a 9×13-inch baking dish, arrange a single layer of graham crackers to cover the bottom. Spread half of the pudding mixture over the crackers. Add another layer of graham crackers, then spread the remaining pudding mixture over it. Top with a final layer of graham crackers. - Frost the top:
Microwave the chocolate frosting for about 15–20 seconds to soften (not melt), then spread it evenly over the top layer of graham crackers. - Chill:
Cover and refrigerate the cake for at least 6 hours or overnight. This allows the graham crackers to soften into a cake-like texture. - Serve:
Slice and enjoy cold—perfect for summer or any time you want a simple, sweet dessert!
Would you like a chocolate pudding version or a strawberry twist on this?