Ingredients:
For the Cake:
2 (3.4 oz) boxes instant vanilla pudding mix
3 cups cold milk
8 oz whipped topping (like Cool Whip), thawed
1 box graham crackers
For the Chocolate Topping:
1/3 cup unsweetened cocoa powder
1 cup powdered sugar
1/4 cup milk
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Instructions:
Make the vanilla pudding mixture: In a large bowl, whisk together the instant vanilla pudding mix and 3 cups of cold milk until smooth and thickened, about 2 minutes. Fold in the thawed whipped topping until well combined.
Layer the graham crackers: In a 9×13-inch baking dish, arrange a single layer of graham crackers to cover the bottom of the dish. Break the crackers as needed to fit.
Add the pudding layer: Spread half of the vanilla pudding mixture evenly over the graham crackers.
Repeat the layers: Add another layer of graham crackers on top of the pudding, followed by the remaining pudding mixture. Finish with a final layer of graham crackers on top.
Make the chocolate topping: In a medium bowl, whisk together the cocoa powder, powdered sugar, and milk until smooth. Add the melted butter and vanilla extract, and stir until combined.
Spread the chocolate topping: Pour the chocolate topping over the final layer of graham crackers, using a spatula to spread it evenly.
Chill the cake: Cover the cake with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the graham crackers to soften and the flavors to meld.
Serve: Slice and serve chilled. Enjoy the creamy, layered goodness!
