2 (3.4‑3.5 oz each) packages instant vanilla pudding mix

3 cups cold milk

1 (8‑oz) container whipped topping, thawed (e.g., Cool Whip)

1 (16‑oz) box graham cracker squares

1 (16‑oz) container chocolate frosting (tub)

Cook Mode Prevent your screen from going dark

In a bowl, whisk together pudding mix and milk until smooth; fold in the whipped topping.

Place a single layer of graham crackers in the bottom of the pan.

Spread half of the pudding mixture evenly over the crackers.

Add a second layer of graham crackers, then spread the remaining pudding mixture. Top with a final layer of crackers.

Cover and refrigerate for at least 30 minutes (preferably longer to let the pudding set).

Warm the chocolate frosting briefly in the microwave (about 15–25 seconds) so it’s spreadable, then evenly spread it on top.

Return to the fridge and chill for at least 3½ hours, ideally overnight, until fully set.

Slice into squares and serve chilled.

Tips & Variations:

Replace whipped topping or frosting: Homemade whipped cream works, or use ganache instead of frosting

Ingredient swaps: Try French vanilla, lemon, or cheesecake pudding; cinnamon or chocolate graham crackers for flavor twists

Storage: Keeps up to 4–5 days in the refrigerator. To freeze, wrap tightly; thaw overnight before serving