Ingredients
Equipment
Method
Instructions
- In a large mixing bowl, whisk together the instant vanilla pudding mix and milk. Continue whisking for about two minutes until the mixture thickens.
- Gently fold the thawed whipped topping into the pudding mixture until well combined. Be careful not to deflate the whipped topping too much; you want to keep it light and airy.
- In your 9x13-inch baking dish, lay down a single layer of graham crackers at the bottom. Make sure to cover the entire base.
- Spread half of the pudding and whipped topping mixture over the layer of graham crackers, smoothing it out with your spatula.
- Add another layer of graham crackers on top of the pudding mixture, followed by the remaining pudding mixture. Smooth it out once again.
- Finish with one last layer of graham crackers on top of the pudding layer.
- Gently spread the dark chocolate frosting over the top layer of graham crackers. Make sure to cover it evenly for the perfect finish.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the graham crackers to soften and the flavors to meld beautifully.
Notes
- For lighter options, use almond or skim milk.
- Try a light whipped topping for fewer calories.
- Store leftovers tightly wrapped in the refrigerator for up to 5 days.