2 (3.4 oz) packages vanilla instant pudding mix
3 cups milk
1 (8 oz) tub whipped topping, thawed
1 (16 oz) box graham crackers
1 tub chocolate frosting
Mix instant pudding and milk together in a large bowl. Fold in whipped topping, mixing until well combined. Set aside.
Place a layer of graham crackers in the bottom of a 9 x 13 dish, breaking as needed to cover the entire bottom with a single layer.
Spoon ½ the pudding mixture over the graham crackers and gently spread into an even layer. Top with another layer of graham crackers and then the remainder of the pudding mixture. Add a 3rd and final layer of graham crackers.
Cover with plastic wrap and refrigerate for at least 30 minutes.
Uncover frosting and remove foil wrap. Microwave for 25 seconds to make the frosting easier to spread. Stir well. Remove cake from refrigerator and pour over cake and spread into an even layer.
Replace the plastic wrap and refrigerate overnight, or for at least 6 hours. (The longer you give the graham crackers to soften up the better.)
I have had success making this recipe with either vanilla pudding or French vanilla pudding. Either way is delish!
For a lighter version use fat-free Cool Whip, sugar-free pudding mix, skim milk, and just a thin layer of frosting on top.
Don’t care for store-bought frosting? Make your own chocolate ganache by heating ¾ cup heavy cream until simmering then pour over 1 cup of chocolate chips. Allow to sit for 2-3 minutes, stir well, then pour over cake.
Adapted from crayonsandcravings.com