Description

This effortless no-bake dessert layers crisp graham crackers with a fluffy vanilla cream filling, topped with a smooth chocolate glaze. It is the perfect make-ahead treat that transforms simple pantry staples into a sophisticated, melt-in-your-mouth cake overnight.

Ingredients

2 packages (3.4 oz each) instant vanilla pudding mix
3 cups cold whole milk
1 container (8 oz) whipped topping, thawed
1 box (14.4 oz) graham crackers
1 can (16 oz) chocolate frosting

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Instructions

In a medium bowl, whisk together the instant vanilla pudding mix and cold milk for approximately two minutes until the mixture is smooth and thickened.
Gently fold the thawed whipped topping into the pudding mixture using a spatula until well combined and fluffy.
Line the bottom of a 9×13-inch pan with a single layer of graham crackers, breaking them as necessary to cover the surface completely.
Spread half of the pudding mixture evenly over the graham crackers.
Add a second layer of graham crackers over the pudding, then top with the remaining pudding mixture.
Place a third and final layer of graham crackers on top of the pudding.
Remove the lid and foil seal from the frosting and microwave the tub for 15 to 20 seconds until pourable; spread the warm frosting evenly over the top layer of crackers.
Cover and refrigerate the cake for at least 8 hours, or up to 24 hours, to allow the crackers to soften into a cake-like texture.

Notes

To ensure the most delicate texture, allow the cake to chill for the full 24 hours so the graham crackers can fully absorb the moisture from the pudding. Use a knife dipped in warm water to achieve perfectly clean slices when serving. For a richer flavor, whole milk is recommended over lower-fat alternatives for the pudding base.

Prep Time: 15 mins
Cook Time: 0 mins
Category: Dessert
Method: No-Bake
Cuisine: American