Ingredients
For the Cake:
2 packages (3.4 oz each) instant vanilla pudding mix
3 cups cold milk
1 container (8 oz) frozen whipped topping, thawed
1 box graham crackers
For the Chocolate Frosting:
1/2 cup unsalted butter
1/4 cup milk
1 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 teaspoon vanilla extract
Directions:
In a large bowl, whisk together the instant vanilla pudding mix and cold milk until thickened, about 2 minutes.
Fold in the thawed whipped topping until well combined.
In a 9x13-inch baking dish, arrange a single layer of graham crackers to cover the bottom.
Spread half of the pudding mixture over the graham crackers.
Add another layer of graham crackers over the pudding mixture.
Spread the remaining pudding mixture over the second layer of graham crackers.
Top with a final layer of graham crackers.
In a medium saucepan, combine the butter, milk, sugar, and cocoa powder. Bring to a boil over medium heat, stirring constantly. Boil for 1 minute, then remove from heat.
Stir in the vanilla extract and let the mixture cool for a few minutes.
Pour the slightly cooled chocolate frosting over the top layer of graham crackers, spreading it evenly.
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the graham crackers to soften and the flavors to meld.