Instructions
In a large mixing bowl, whisk together the instant vanilla pudding mix and cold milk for about 2 minutes until thickened.
Gently fold in the whipped topping until smooth and creamy.
In a 9×13-inch baking dish, arrange a single layer of graham crackers on the bottom.
Spread half of the pudding mixture evenly over the graham crackers.
Add another layer of graham crackers on top of the pudding mixture.
Spread the remaining pudding mixture evenly over the second layer.
Finish with one final layer of graham crackers.
Remove the lid and foil from the chocolate frosting and microwave it for about 15–20 seconds until spreadable.
Pour and spread the chocolate frosting evenly over the top layer of graham crackers.
Cover the cake and refrigerate for at least 6 hours, preferably overnight, so the graham crackers soften into a cake-like texture.
Slice and serve chilled. Enjoy this rich, creamy, and chocolatey dessert!
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