yield: 15 SERVINGS
prep time: 15 MINUTES
chill time: 6 HOURS
total time: 6 HOURS 15 MINUTES
INGREDIENTS
- 2 (3.4 oz) packages vanilla instant pudding mix
- 3 cups milk
- 1 (8 oz) tub whipped topping, thawed
- 1 (16 oz) box graham crackers
- 1 tub chocolate frosting
INSTRUCTIONS
- Mix instant pudding and milk together in a large bowl.
- Fold in whipped topping, mixing until well combined. Set aside.
- Place a layer of graham crackers in the bottom of a 9 x 13 dish, breaking as needed to cover the entire bottom with a single layer.
- Spoon ½ the pudding mixture over the graham crackers and gently spread into an even layer. Top with another layer of graham crackers and then the remainder of the pudding mixture.
- Add a 3rd and final layer of graham crackers.
- Cover with plastic wrap and refrigerate for at least 30 minutes.
- Uncover frosting and remove foil wrap. Microwave for 25 seconds to make the frosting easier to spread. Stir well.
- Remove cake from refrigerator and pour over cake and spread into an even layer.
- Replace the plastic wrap and refrigerate overnight, or for at least 6 hours. (The longer you give the graham crackers to soften up the better.)