This is a delicious, easy no-bake recipe. I've been making it for many years, and it's a family favorite at our house. I can't believe it has taken me this long to add the recipe to my blog.
Although the recipe calls for a 16-ounce package of graham crackers, you won't use all of them. Make sure to get the instant pudding, NOT the cook and serve. This dessert is easy to make, but hard to wait until the next day when you can eat it. Have patience and wait or the graham crackers won't be soft.
You can choose to do just 2 layers of pudding mixture with 3 layers of graham crackers OR 3 layers pudding with 4 layers of graham crackers like in the instructions. Whatever your preference.
2 (3.4-oz.) pkg. instant vanilla pudding mix
1 c. powdered sugar
3 c. milk
1 (8-oz.) container frozen whipped topping, thawed
1 (16-oz.) pkg. graham crackers
Chocolate Topping
1/4 c. cocoa
2/3 c. sugar
1/4 c. skim milk
1 T. vanilla extract
1 T. butter
In a large bowl, combine pudding mix and powdered sugar. Whisk in milk until mixture is smooth, then gradually fold in whipped topping. Place a layer of graham crackers in the bottom of a 9x13-inch pan. Spread one-third of the pudding mixture over the crackers. Cover pudding with another layer of graham crackers. Continue layering and end with graham crackers.
Chocolate topping:
Combine cocoa, sugar, and milk in saucepan. Bring to a boil for 2 minute, stirring constantly. Remove from heat and and vanilla and butter. Cool slightly and pour over the layer of graham crackers. Refrigerate overnight before serving.
