Ingredients
- 2 (3.5 oz) boxes instant vanilla pudding mix
- 3 cups cold milk
- 1 (8 oz) container whipped topping, thawed (such as Cool Whip)
- 2 sleeves graham cracker squares
- 1 (16 oz) tub chocolate frosting
Instructions
Step 1: Prepare the Filling
In a medium mixing bowl, whisk together the instant vanilla pudding mix and cold milk until smooth and slightly thickened.
Gently fold in the whipped topping until fully combined and creamy. Set aside.
Step 2: Create the First Layer
In a 9×13-inch baking dish, arrange a single layer of graham cracker squares across the bottom. Break pieces as needed so the entire base is covered.
Step 3: Add the Cream Layer
Spread half of the pudding mixture evenly over the graham crackers.
Place another full layer of graham crackers on top of the pudding.
Spread the remaining pudding mixture evenly over that second cracker layer.
Step 4: Final Cracker Layer
Add one last layer of graham crackers on top.
Step 5: Chill
Cover the dish tightly with plastic wrap and refrigerate for at least 30 minutes to 1 hour, allowing the pudding to firm up.
(For best results, chilling for several hours or overnight helps the crackers soften into a cake-like texture.)
Step 6: Add the Frosting
Once chilled, spread the chocolate frosting evenly over the top layer of graham crackers.
Return to the refrigerator until ready to serve.
