Instructions
1️⃣ Prepare the Cream Layer:
1. In a large mixing bowl, whisk together the instant vanilla pudding mix and cold milk.
2. Mix vigorously for 2–3 minutes until the pudding thickens.
3. Gently fold in the whipped topping and vanilla extract, using a folding motion to keep the mixture light and creamy.
4. Taste and adjust sweetness if desired.
2️⃣ Prepare the Graham Cracker Base:
1. If you want a richer flavor, brush or drizzle melted butter over each graham cracker before layering.
2. Lay a single layer of graham crackers evenly in the bottom of a 9×13-inch pan.
3. Trim pieces if needed to fit perfectly without gaps.
3️⃣ Layering the Cake:
1. Spread half of the cream mixture over the first layer of graham crackers. Smooth evenly with a spatula.
2. Add a second layer of graham crackers carefully.
3. Spread the remaining cream mixture over this layer.
4. Finish with a final layer of graham crackers on top.
💡 Tip: If you leave the cake unrefrigerated, the crackers will stay slightly crunchy. For a soft, cake-like texture, chill at least 4 hours or overnight.
4️⃣ Prepare the Chocolate Topping:
1. Warm the chocolate frosting slightly with 1–2 tbsp of milk to make it easier to spread.
2. Pour over the top layer of graham crackers and smooth evenly.
3. Optional: Use the back of a spoon to create decorative swirls or lines.
5️⃣ Final Garnish:
Sprinkle chocolate shavings or chopped nuts.
Drizzle caramel if desired.
Serve chilled for the best texture and flavor.
6️⃣ Serving:
Cut into squares and place on dessert plates.
Pairs perfectly with a cup of coffee or cold milk.
Enjoy every creamy, chocolatey bite!
