Ingredients
Method
- Lightly grease a 9x13-inch baking dish or line with parchment paper for easier serving.
- In a large bowl, whisk together cold milk and instant vanilla pudding mix for about 2 minutes until thickened and smooth.
- Gently fold in the thawed whipped topping using a spatula until fully combined and light in texture.
- Arrange a single layer of graham crackers across the bottom of the prepared dish, breaking pieces as needed to cover evenly.
- Spread half of the pudding mixture evenly over the graham crackers. Smooth with an offset spatula.
- Add another layer of graham crackers, then spread the remaining pudding mixture evenly on top. Finish with a final layer of graham crackers.
- Cover and refrigerate for at least 30 minutes to allow the layers to firm slightly before frosting.
- Soften the chocolate frosting in the microwave for 10–15 seconds if needed. Stir until smooth, then spread evenly over the top layer, covering completely.
- Cover and refrigerate for at least 3½ hours, preferably overnight, until the graham crackers soften and the dessert sets fully. Slice and serve chilled.
Notes
Use instant pudding only, as cook-and-serve will not set properly. For best texture, chill overnight before serving. For variations, try chocolate or cheesecake-flavored pudding, add sliced bananas between layers, drizzle caramel sauce over the frosting, or substitute homemade chocolate ganache for a richer topping. Store covered in the refrigerator for up to 4 days or freeze tightly wrapped for up to 1 month.