Ingredients
Equipment
Instructions
Prepare the Filling
- In a large bowl, whisk instant vanilla pudding and 3 cups (720ml) milk for 2 minutes until thickened.
- Gently fold in the whipped topping until the mixture is a uniform pale-yellow with no streaks.
Assemble the Layers
- Place a layer of graham crackers in the bottom of a 9x13 dish.
- Spread half of the pudding mixture over the crackers using an offset spatula.
- Add another layer of graham crackers and the remaining pudding.
- Add the final layer of graham crackers on top.
Frost and Chill
- Boil cocoa, sugar, and milk in a saucepan for 1 minute. Remove from heat and whisk in butter and vanilla until glossy.
- Pour the smooth chocolate frosting over the top and spread evenly.
- Chill for 12-24 hours before slicing into square pieces.
Notes
Chill for a full 24 hours for the best cake-like texture.
Wipe knife between slices for clean, distinct layers.
Wipe knife between slices for clean, distinct layers.
