Step 1: Prepare the Vanilla Filling

In a large mixing bowl, whisk together the instant vanilla pudding mix and 3 cups of cold milk until the mixture becomes smooth and thick, about 2 minutes.

Gently fold in the thawed whipped topping using a spatula, mixing until fully incorporated. Set aside.

Create the First Layer

In a 9×13 inch baking dish, arrange a single layer of graham crackers to completely cover the bottom.

📌 Tip: You may need to break some crackers to fit the edges.

Add the First Pudding Layer

Spread half of the pudding mixture evenly over the layer of graham crackers.

Smooth the surface using a spatula.

Repeat Layers

Place another layer of graham crackers over the pudding mixture.

Spread the remaining pudding mixture evenly on top.

Finish with a final layer of graham crackers on top.

Warm and Spread the Frosting

Scoop the chocolate frosting into a microwave-safe bowl.

Microwave for about 30 seconds to soften it, then stir until smooth and pourable.

Pour the frosting over the top graham cracker layer and spread it out evenly using a spatula or the back of a spoon to fully coat the surface.

Chill the Cake

Cover the dish tightly with plastic wrap.

Refrigerate for at least 4 hours, but preferably overnight, to allow the graham crackers to soften and the flavors to meld together beautifully.

Serve

Slice into squares and serve chilled.

Store leftovers in the refrigerator for up to 5 days.