Layered Graham Cracker Treat (Print Version)
# Ingredients:
→ For the Cake Layers
01 -
1 box graham crackers
02 -
2 (3.4 oz) boxes instant vanilla pudding mix
03 -
3 cups cold milk
04 -
1 (8 oz) container whipped topping, thawed
→ For the Chocolate Frosting
05 -
2 tablespoons unsalted butter, melted
06 -
1 teaspoon vanilla extract
07 -
1/3 cup unsweetened cocoa powder
08 -
3 tablespoons milk
09 -
1 cup powdered sugar
# Instructions:
01 -
Mix the pudding powder with cold milk in a big bowl, stirring until it thickens and is smooth. Lightly fold the whipped topping into the mixture until everything is evenly blended.
02 -
Grab a 9×13 pan and line the bottom with graham crackers. Spread half the pudding mix on top to cover the crackers. Add a second graham cracker layer, then spread the remaining pudding mix over it. Top it off with one last layer of graham crackers.
03 -
In a medium bowl, mix the powdered sugar and cocoa powder. Stir in melted butter, milk, and vanilla until the frosting is smooth and easy to spread.
04 -
Spread the chocolate frosting smoothly over the top graham cracker layer. Cover the dish and chill it in the fridge for at least 4 hours or overnight, so the layers have time to meld together.
05 -
Cut into slices and serve cold.
# Notes:
01 -
Refrigerating the dessert for a minimum of 4 hours is essential for the best texture. Overnight chilling works even better.
02 -
If your frosting feels too thick, mix in a bit more milk until it spreads easily.
03 -
Switch up the flavor by using chocolate or butterscotch pudding instead of vanilla.