1. Prepare the Filling
In a large bowl, whisk together the instant pudding mix and cold milk until smooth and slightly thickened. Gently fold in the whipped topping until fully combined. This will create your creamy vanilla filling.
2. Layer the Base
In a 9×13-inch baking dish, arrange a single layer of graham crackers, breaking pieces as needed to cover the bottom completely.
3. Add the Filling
Spread half of the pudding mixture evenly over the graham crackers. Smooth it out with a spatula to ensure full coverage.
4. Repeat the Layers
Add another layer of graham crackers, then spread the remaining pudding mixture over the top. Finish with one final layer of graham crackers.
5. Make the Chocolate Glaze
In a medium saucepan over medium heat, melt the butter. Stir in cocoa powder and milk until smooth, then remove from heat. Whisk in the powdered sugar and vanilla extract until a glossy glaze forms.
6. Frost the Cake
Pour the glaze evenly over the top graham cracker layer. Use a spatula to spread it smoothly to the edges, ensuring the top is completely covered.
7. Chill and Set
Cover with plastic wrap and refrigerate for at least 4 hours (overnight is ideal) to allow the graham crackers to soften into a cake-like texture.
Why Everyone Loves This Recipe
- No-bake convenience: Perfect for hot days or quick desserts.
- Rich yet light: The creamy filling is indulgent but not heavy.
- Feeds a crowd: Great for parties and family gatherings.
- Even better the next day: The flavors meld beautifully overnight.
