· 2 boxes (3.4 oz each) Instant vanilla pudding mix
· 3 cups Cold milk
· 1 container (16 oz) Whipped topping (like Cool Whip), thawed
· 1 box Graham crackers
· 1 tub (16 oz) Chocolate frosting
👩🍳 Simple Steps
- Make the Filling: Whisk the pudding mix and cold milk in a bowl until smooth, then let it sit for a couple of minutes to thicken.
- Fold in Topping: Gently fold the thawed whipped topping into the pudding mixture until fully combined.
- Layer and Set: Lay a single layer of graham crackers in an aluminum pan, pour half the filling over them, add another layer of crackers, spread the rest of the filling on top, and finish with a final layer of crackers.
- The Finishing Touch: Carefully spread the chocolate frosting over the final layer of crackers.
- Chill: Cover the pan and refrigerate overnight (at least 8 hours) so the crackers soften and the cake sets into a sliceable texture.
If you get stuck on brands or want to swap in a different filling flavor, feel free to let me know and I’ll do my best to help~