Serves 1
Directions
- 1Place a layer of graham crackers in the bottom of a 9x13 casserole dish in a single layer.
- 2Combine two small boxes of vanilla instant pudding mix with three cups of whole milk, whisking pretty aggressively until it's thick.
- 3Fold in an 8-ounce tub of thawed Cool Whip until combined.
- 4Spoon half of the pudding mixture over the graham crackers and gently spread it into an even layer.
- 5Top with another layer of graham crackers and then the remainder of the pudding mixture.
- 6Add a third and final layer of graham crackers.
- 7Cover with plastic wrap and chill for at least 30 minutes.
- 8Pour a 16-ounce container of chocolate frosting over the cake and spread into an even layer.
- 9Cover again and chill for at least 6 hours or ideally overnight.
Ingredients
- Graham Crackers
- 2 small boxes Vanilla Instant Pudding Mix
- 3 cups Whole Milk
- 8 ounces Thawed Cool Whip
- 16 ounces Chocolate Frosting
Equipment
9x13 casserole dishlarge bowlwhiskspatulaplastic wrap
Related recipes
No Bake Pumpkin Cheesecake Delight
American · Dessert
S'mores Ice Cream
American · Dessert
Brownie Stuffed Chocolate Chip Cookies
American · Dessert
White Chocolate Macadamia Nut Cookies
American · Dessert
Fudge Brownies
American · Dessert
Cinnamon Roll Peach Cobbler
American · Dessert40m
Grandma Peggy's Apple Cake
American · Dessert
Blueberry Dump Cake
American · Dessert
Mom's Gooey Sugar Cookie Bars (Greta's)
American · Dessert
Bread Pudding with Whiskey Cream Sauce
American · Dessert1h 1m
Lattice Pie Crust
American · Dessert
Ina Garten's Crinkle Cut Chocolate Chip Cookies
American · Dessert