Ingredients:
- 8 ounce container frozen whipped topping, thawed
- 2 (3.5 ounce) packages of instant vanilla pudding mix
- 3 cups milk
- 16 ounce package prepared chocolate frosting
- 16 ounce package graham cracker squares
Instructions:
- Stir whipped topping, milk, and pudding mix together in a medium bowl until combined.
- Get a 9×13 baking pan and make a single layer of graham cracker squares in the bottom. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers, then spread the remaining pudding mixture! Cover with a final layer of crackers and then cover and refrigerate for about 30 minutes.
- Spread chocolate frosting over the chilled cake. Cover again and chill for at least 3 and 1/2 hours before serving!
