Ingredients:
Ingredient Quantity
Instant Vanilla Pudding Mix 2 packages (3.5 oz each)
Whipped Topping (thawed) 1 container (8 oz)
Milk 3 cups
Graham Cracker Squares 2 sleeves (about 44 squares)
Chocolate Frosting 1 tub (16 oz)
Instructions:
Make the Pudding Mixture (5 minutes):

In a medium bowl, whisk together the instant vanilla pudding mix, milk, and thawed whipped topping until well combined.
Assemble the Cake (10 minutes):

In a 9×13 inch baking dish, arrange a single layer of graham cracker squares on the bottom. You may need to break some crackers to fit snugly.
Spread half of the pudding mixture over the graham cracker layer.
Add another layer of graham crackers on top of the pudding mixture.
Top with the remaining half of the pudding mixture.
Finish with a final layer of graham crackers.
Chill and Set (1 hour, or overnight):

Cover the dish with plastic wrap and refrigerate for at least 30 minutes, or preferably overnight, to allow the pudding to set and the graham crackers to soften.
Prepare the Frosting (2 minutes):

Remove the lid and foil top from the tub of chocolate frosting.
Microwave the frosting for 15 seconds on low power to soften it slightly.
Stir the frosting until it’s smooth and spreadable.
Frost the Cake (2 minutes):

Take the cake out of the fridge and remove the plastic wrap.
Spread the softened chocolate frosting evenly over the top layer of graham crackers.
Chill and Serve (overnight):

Cover the dish with plastic wrap again and place it back in the fridge. Let it chill for at least another hour, or ideally overnight, for the best flavor and texture.
Slice and Enjoy!

Cut the cake into slices and serve chilled. Enjoy!