Ingredients
2 packages (3.4 oz each) instant vanilla pudding mix
1 box (14 oz) graham crackers
3 cups cold milk
1 container (8 oz) whipped topping (such as Cool Whip), thawed
1 can (16 oz) chocolate frosting
Instructions
Prepare the pudding mixture:
In a large mixing bowl, whisk together the instant vanilla pudding mix and cold milk until smooth and thickened, about 2 minutes. Set aside for 5 minutes to fully set.
Fold in whipped topping:
Gently fold the thawed whipped topping into the pudding mixture until well combined and fluffy.
Assemble the cake:
In a 9×13 inch baking dish, arrange a single layer of graham crackers to cover the bottom of the dish.
Spread half of the pudding mixture evenly over the graham crackers.
Repeat layers:
Add another layer of graham crackers on top of the pudding mixture.
Spread the remaining half of the pudding mixture over the second layer of graham crackers.
Final layer:
Add a final layer of graham crackers on top.
Frosting:
Microwave the chocolate frosting in a microwave-safe bowl for about 30 seconds, or until it is pourable and smooth.
Pour the melted chocolate frosting evenly over the top layer of graham crackers, spreading it out to cover the entire surface.
Chill:
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the cake to set and the flavors to meld.
Enjoy.