Ingredients
Cake layer:
·
2 packages (3.4 oz each) instant vanilla
pudding
·
3 1/2 cups whole milk
·
1 box (16 oz) graham crackers
·
8 oz Cool Whip
Chocolate Frosting:
·
1 1/2 cups powdered sugar
·
3 Tbsp of salted butter, melted
·
3 Tbsp unsweetened cocoa powder
·
3 Tbsp whole milk
Instructions
1.Whisk
together the pudding and milk in a large mixing bowl until thickened, about 2
minutes. Fold in the Cool Whip.
2. Spray a 9×13 baking pan
with non-stick spray. Line the bottom of the pan with a single layer of graham
crackers, breaking them in smaller pieces to fit the edges of the pan.
3. Spread half of the pudding
mixture evenly over the bottom layer of graham crackers.
4. Top with a second layer of
graham crackers, followed by the second half of the pudding.
5. Top with the third and
final layer of graham crackers.
6. Whisk together the cocoa
powder, powdered sugar, melted butter and 3 Tbsp whole milk to make the
chocolate frosting.
7. Spread evenly over top the
third layer of graham crackers.
8. Refrigerate overnight so
the pudding has time to set up and the graham crackers soften before serving.
