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Wednesday, June 1, 2011



    • 16 oz. pkg. graham crackers (reg. or cinnamon)
    • 1(3.5 oz.) pkg. instant chocolate pudding mix
    • 1(3.5 oz.) pkg. instant vanilla pudding mix
  • 3 cups whole milk
  • 8 oz. container frozen whipped topping, thawed
  • 16 oz. container chocolate frosting


Blend the pudding mix, whipped topping, and milk in a medium sized bowl. Stir until well blended.
Place one single layer of graham crackers in the bottom of a 9x13" baking pan. Do not crumble, but leave the crackers whole. You can fill in gaps with crackers broken in half if necessary. Spoon half of the pudding mixture over the crackers and spread evenly. Repeat with another layer of crackers and remaining pudding mixture. Top with another layer of graham crackers. Cover the pan with plastic wrap and chill in the refrigerator for 30 minutes to set up a bit.
Stir the frosting and spread it over the whole cake up to the edges of pan. Cover and refrigerate cake for at least 4 hours before serving. 14 servings