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In a mixing bowl, combine the instant vanilla pudding mix, milk, and thawed whipped topping. Stir thoroughly until smooth and well blended.
In a 13x9-inch baking pan, create the first layer by arranging graham cracker squares evenly.
Pour and spread half of the pudding mixture over the graham crackers.
Add a second layer of graham crackers on top of the pudding mixture.
Spread the remaining pudding mixture over this second layer.
Finish with a final layer of graham crackers.
Generously spread the prepared chocolate frosting on the top layer of graham crackers to cover the entire surface.
Refrigerate the cake for at least 4 hours, allowing the pudding to soften the crackers and flavors to meld.
Serving and storage tips
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