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In a large bowl, whisk together the two boxes of French vanilla pudding mix with 3 cups of milk. Whisk for about 2 minutes or until it thickens.
Layer the Cake:
In a 9x13 inch baking dish, lay down a layer of graham crackers to cover the bottom of the dish.
Add the Pudding:
Pour half of the prepared pudding mixture over the graham crackers, spreading it evenly.
Top with Cool Whip:
Add a layer of Cool Whip over the pudding layer. Spread it out evenly to cover the pudding completely.
Repeat the Layers:
Add another layer of graham crackers over the Cool Whip, followed by the remaining pudding mixture. Finally, top with the remaining Cool Whip.
Chill:
Cover the dish and refrigerate the cake for at least 4 hours, or preferably overnight, to allow the flavors to meld and the graham crackers to soften.
Top with Hot Fudge:
Before serving, heat the hot fudge topping in the microwave according to the instructions on the jar. Pour the hot fudge over the top of the cake and spread it out evenly.
Garnish and Serve:
Optionally, garnish with maraschino cherries before serving for an extra touch of sweetness. Slice, serve, and enjoy!
Serving and Storage Tips:
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