In a large bowl, whisk together the instant pudding mix and cold milk for about 2 minutes, until thickened. Fold in the whipped topping until well combined. In a 9×13 inch baking dish, arrange a single layer of graham crackers to cover the bottom. Spread half of the pudding mixture over the graham crackers. Add another layer of graham crackers over the pudding mixture. Spread the remaining pudding mixture over the second layer of graham crackers. Top with a final layer of graham crackers. Microwave the chocolate frosting for about 15-20 seconds to soften it, then spread evenly over the top layer of graham crackers. Refrigerate the cake for at least 4 hours, or overnight, to allow the graham crackers to soften and the flavors to meld together. Prep Time: 20 minutes | Chill Time: 4 hours | Total Time: 4 hours 20 minutes Kcal: 350 kcal | Servings: 12 servings
GIPHY App Key not set. Please check settings