Easy Layered Graham Cracker Dessert (Print Version)
# Ingredients:
→ For the Cake Layers
01 -
2 (3.4 oz) boxes instant vanilla pudding mix
02 -
3 cups cold milk
03 -
1 (8 oz) container whipped topping, thawed
04 -
1 box graham crackers
→ For the Chocolate Frosting
05 -
1/3 cup unsweetened cocoa powder
06 -
1 cup powdered sugar
07 -
2 tablespoons unsalted butter, melted
08 -
3 tablespoons milk
09 -
1 teaspoon vanilla extract
# Instructions:
01 -
In a large bowl, whisk together the pudding mix and cold milk until smooth and thickened. Gently fold in the whipped topping until well combined.
02 -
In a 9×13-inch baking dish, arrange a single layer of graham crackers on the bottom. Spread half of the pudding mixture evenly over the crackers. Add another layer of graham crackers, then top with the remaining pudding mixture. Finish with a final layer of graham crackers.
03 -
In a medium bowl, whisk together cocoa powder and powdered sugar. Add melted butter, milk, and vanilla extract, and mix until smooth and spreadable.
04 -
Spread the chocolate frosting evenly over the top layer of graham crackers. Cover and refrigerate for at least 4 hours, or overnight to allow the layers to set and soften.
05 -
Slice and serve chilled.
# Notes:
01 -
Make sure to refrigerate the cake for at least 4 hours for the best results. Refrigerating overnight is ideal.
02 -
If the frosting is too thick, add a little extra milk to reach the desired spreadable consistency.
03 -
Try substituting the vanilla pudding with chocolate or butterscotch pudding for a fun twist.