Ingredients
Method
Step-by-Step
- Lightly coat a 9-by-13-inch baking dish with nonstick spray, or line it with parchment for easier serving.
- Whisk the instant vanilla pudding mix and cold milk in a large bowl for about 2 minutes, until thick and smooth. Fold in the thawed whipped topping until no white streaks remain.
- Arrange one layer of graham crackers across the bottom of the dish, breaking a few crackers as needed to cover the corners.
- Spread half of the pudding mixture over the crackers. Add a second layer of graham crackers, followed by the remaining pudding mixture.
- Finish with a final layer of graham crackers, placing the smooth side upward so the chocolate topping spreads easily.
- Place the chocolate frosting, butter, and milk in a microwave-safe bowl. Microwave in 15-second intervals, stirring between each interval, until smooth and loose enough to spread. Stir in the vanilla extract.
- Spread the warm chocolate topping over the top graham cracker layer. Work gently because the frosting will become easier to spread as it warms.
- Sprinkle with chocolate curls or mini chocolate chips if desired. Cover tightly and refrigerate for at least 8 hours, preferably overnight.
- Slice with a sharp knife and serve cold. For cleaner slices, wipe the knife between cuts and allow the cake to rest at room temperature for 5 minutes before serving.
Notes
Overnight chilling gives the graham crackers enough time to soften into a tender, cake-like texture. Store covered in the refrigerator for up to 4 days. Do not freeze for best texture, since the pudding mixture and whipped topping may become watery after thawing.