2 (3.4 oz) boxes instant vanilla pudding mix
3 cups cold milk
1 (8 oz) container whipped topping (Cool Whip), thawed
1 box graham crackers
1 (16 oz) can chocolate frosting
Pudding: Instant pudding works best; do not use cook-and-serve.
Cool Whip: Adds lightness and creaminess.
Chocolate frosting: A canned version is quick, but homemade ganache can be used for a richer finish.
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Step-by-Step Instructions
Make pudding mixture: In a large bowl, whisk together pudding mix and milk until thickened. Fold in whipped topping until smooth.
Layer graham crackers: In a 9×13-inch baking dish, place a single layer of graham crackers on the bottom.
Add pudding layer: Spread half of the pudding mixture over graham crackers. Repeat with another layer of graham crackers and the remaining pudding mixture.
Top with crackers: Finish with a final layer of graham crackers on top.
Frost: Remove lid and foil from frosting container, microwave for 20–30 seconds until pourable, then spread evenly over top graham cracker layer.
Chill: Cover and refrigerate at least 4 hours, or overnight for best results.
Serve: Slice into squares and enjoy chilled.
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Storage & Make-Ahead
Refrigerate covered for up to 4 days. The crackers soften over time, making the cake even better.
Not freezer-friendly as texture changes once thawed.
Why This Recipe Works
No-bake method: Saves time and effort while delivering bakery-style flavor.
Layering: Graham crackers absorb pudding and soften to a cake-like consistency.
Simple ingredients: Pantry staples combine to create a nostalgic, crowd-pleasing dessert.
Expert Tips
Make the cake a day ahead for the best flavor and texture.
For a less sweet topping, swap canned frosting with homemade chocolate ganache.
Add sliced bananas or strawberries between layers for a fruity twist.
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