Ingredients
You’ll Need:
1 box (14.4 oz) graham crackers
2 boxes (3.4 oz each) instant vanilla pudding mix
3 cups cold milk
1 tub (8 oz) whipped topping (like Cool Whip), thawed
1 can (16 oz) chocolate frosting (or make your own ganache)
How to Make It:
How to Make It:
1. Mix the Filling
In a large bowl, whisk together the instant pudding mix and cold milk until thickened (about 2 minutes). Fold in the whipped topping gently until fully combined and creamy.
2. Layer the Cake
In a 9×13-inch baking dish, lay down a single layer of graham crackers, breaking them as needed to fit. Spread half of the pudding mixture over the crackers. Add another layer of graham crackers, followed by the remaining pudding mixture. Top with a final layer of graham crackers.
3. Frost the Top
Microwave the canned frosting for about 15–20 seconds to make it more spreadable. Pour and spread it evenly over the top layer of graham crackers.
4. Chill and Serve
Cover the cake with plastic wrap and refrigerate for at least 6 hours, but overnight is best. This gives the graham crackers time to soften into a cake-like texture. Slice and serve cold!
Tips for Success:
Use full-fat pudding and whipped topping for the richest flavor and texture.
Make it your own: Add a layer of sliced bananas or strawberries between the pudding layers for a fruity twist.
Ingredients
