Description
A nostalgic and creamy dessert featuring layers of vanilla pudding and chocolate frosting without any baking required.
Ingredients
- 2 packages (3.4 oz each) instant vanilla pudding mix
- 3 cups cold milk
- 1 container (8 oz) frozen whipped topping, thawed
- 1 box graham crackers
- 1/2 cup unsalted butter
- 1/4 cup milk
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
Instructions
- Whisk together the instant vanilla pudding mix and cold milk until thickened, about 2 minutes.
- Fold in the thawed whipped topping until well combined.
- Arrange a single layer of graham crackers in a 9×13-inch baking dish to cover the bottom.
- Spread half of the pudding mixture over the graham crackers.
- Add another layer of graham crackers over the pudding mixture.
- Spread the remaining pudding mixture over the second layer of graham crackers.
- Top with a final layer of graham crackers.
- Combine the butter, milk, sugar, and cocoa powder in a medium saucepan. Bring to a boil over medium heat, stirring constantly. Boil for 1 minute, then remove from heat.
- Stir in the vanilla extract and let the mixture cool for a few minutes.
- Pour the slightly cooled chocolate frosting over the top layer of graham crackers, spreading it evenly.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight.
Notes
For best results, let the cake chill overnight to allow flavors to meld. Use a sharp knife dipped in warm water for clean slices.
