Prep Time: 20 minutes
Total Time: 20 minutes
Yield: 12-14 servings
- 16 oz. pkg. graham crackers
- 2 (3.4 oz.) pkgs. instant vanilla pudding mix
- 2-1/2 cups whole milk
- 1-1/2 cups whipping cream
- 3 Tbsp. powdered sugar
- 1 tsp. vanilla
- 1 (16-ounce) container chocolate frosting
- 1/2 cup whipping cream
Blend the pudding mix and milk in a large bowl. Stir until well blended and place in refrigerator. Meanwhile, in medium bowl combine 1-1/2 cups cream, powdered sugar, and vanilla and beat until stiff peaks form. Fold whipped cream into pudding mixture.
Place one single layer of graham crackers in the bottom of a 9x13" baking pan. Do not crumble, but leave the crackers whole. You can fill in gaps with crackers broken in half if necessary. Spoon half of the pudding mixture over the crackers and spread evenly. Repeat with another layer of crackers and remaining pudding mixture. Top with another layer of graham crackers. Cover the pan with plastic wrap and chill in the refrigerator for 30 minutes to set up a bit.
Stir the frosting. In small bowl, whip 1/2 cup cream and stir into the frosting. Then spread that mixture over the whole cake up to the edges of pan. Cover and refrigerate cake for at least 6 hours before serving.