Pudding Mix– be sure to choose INSTANT pudding. I like french vanilla, but regular vanilla works great too!
Milk– any variety
Cool Whip– or homemade whipped cream
Frosting- you can use canned frosting, or follow my homemade frosting recipe below!
Step by Step Instructions
STEP 1: In a medium size bowl, whisk together pudding and milk. Fold in thawed cool whip and set aside.
STEP 2: In the bottom of a 13×9 baking dish, layer graham crackers, then half of the pudding mixture. Top with second layer of graham crackers and remaining pudding mixture. Finish with third layer of graham crackers.
STEP 3: Frost the cake by either making the homemade frosting recipe below. Or use a can of milk chocolate frosting. Remove foil liner, microwave 20 seconds. Stir and spread over the top of the cake.
STEP 4: Refrigerate cake for at least 8 hours. This is NON-negotiable. Refrigerating the cake allows the graham cracker layers to soften, which gives this dessert it’s signature flavor and texture.
For the frosting
This classic vanilla is to die for
I’ve tried this recipe multiple times and can never get enough of the sauce
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