Categories: Cakes

Ingredients

• 3.4 ounces Instant Vanilla Pudding
• 1 1/2 cups Cold Milk
• 15 Graham Crackers, broken in half crosswise
• 8 ounces of Cool Whip
• 1 cup Baker's One Bowl Chocolate Frosting

Directions

1. Beat pudding mix and milk together in large bowl; with a wisk for 2 minutes.

2. Let mix stand for 5 minutes.

3. Cover bottom of 8" square pan with graham cracker squares; overlapping as needed to form an even layer.

4. Stir Cool Whip into pudding.

5. Spread half over graham crackers that are in the pan.

6. Cover with 10 of the remaining graham squares.

7. Repeat layers of pudding mixture and graham crackers until everything is used up.

8. Refridgerate for 3 hours.

9. Spread chocolate over top before serving.

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