Ingredients
Scale
- 3 cups whole milk
- 16 ounces chocolate frosting
- 16 ounces graham crackers
- 2 boxes (3.4 ounces each) vanilla instant pudding mix
- 8 ounces thawed Cool Whip (or similar whipped topping)
Instructions
- Whisk the milk and instant pudding mix together, then fold in the Cool Whip and set aside.
- Cover the bottom of a 13×9-inch baking dish with graham crackers. You can break some up if needed to cover the bottom.
- Spoon about half the pudding mixture over the layer of graham crackers and spread until more or less even.
- Now add another layer of graham crackers on top. Add the rest of the pudding mixture and then the rest of the graham crackers.
- Cover using plastic wrap and then refrigerate for half an hour.
- Open the pot of frosting and discard the foil lid.
- Microwave for 15 seconds, stir, and microwave for a further 10 seconds if needed.
- Stir and pour over the cake, then spread out in one layer to make it even.
- Now put the plastic wrap back on and then chill overnight or for at least 6 hours so the graham crackers can soften.
Notes
plus 6 hours chilling time
- Cook Time: 15 minutes