Thursday, July 23, 2009
Ever since I had this at a work luncheon about 7 years ago I've been making it for my family and friends. They all love it and I've never changed the ingridents although I think the possibilities are endless with flavors and puddings you can mix and match. The secret is to let it sit overnight to allow the graham crackers to get a soft cake like texture. What's funny is that everyone thinks it is so elaborate and that it must have taken me such a long time to make when the truth is I usually let my 3 year old do most of the work for this cake!
* 2 (3.5 ounce) packages instant french vanilla pudding mix
* 1 (8 ounce) container frozen whipped topping, thawed
* 3 cups milk
* 1 (16 ounce) package graham cracker squares
* 1 (16 ounce) package prepared chocolate frosting (I use Hot Fudge Sauce or Frosting..whichever is on sale that week)
1.) In a medium bowl, thoroughly blend the pudding mix, whipped topping, and milk.
2.) Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan.
3.) Evenly spread half of the pudding mixture over the crackers.
4.) Top with another layer of crackers and the remaining pudding mixture.
5.) Top with a final layer of graham crackers.
6.) Melt the frosting/hot fudge sauce in the microwave for 30 seconds or until melted enough to drizzle and spread the frosting/hot fudge sauce over the entire cake up to the edges of the pan.
7.) Cover, and chill at least 5 hours before serving (best if overnight).