- Make the filling
In a bowl, whisk together pudding mix and cold milk for about 2 minutes until thick.
Fold in the whipped topping until smooth and creamy. - Layer the base
In a 9×13-inch dish, arrange a single layer of graham crackers on the bottom (break pieces if needed to fit). - Add layers
- Spread half of the pudding mixture over the crackers
- Add another layer of graham crackers
- Spread the remaining pudding mixture
- Finish with a final layer of graham crackers on top
- Top it off
Microwave the chocolate frosting for ~15–20 seconds to make it spreadable, then pour/spread evenly over the top layer. - Chill
Refrigerate for at least 6 hours, preferably overnight. This softens the graham crackers into a cake-like texture.
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