Graham Cracker Icebox Cake

Photo: flickr user c h e e s e roc

Ingredients

1 package (16-oz) graham crackers

2 packages (3.5 oz each) instant vanilla pudding mix

3 cups milk

8 ounces container frozen whipped topping, thawed

16 ounces container prepared chocolate frosting

Preparation

Blend the pudding mix, whipped topping, and milk in a medium sized bowl. Stir until well blended.

Place one single layer of graham crackers in the bottom of a 9x13" baking pan; leave the crackers whole (do not crumble). You can fill in any gaps with crackers broken in half if necessary. Spoon half of the pudding mixture over the crackers and spread evenly. Repeat with another layer of crackers and remaining pudding mixture. Top with a third layer of graham crackers. Cover the pan with plastic wrap and chill in the refrigerator for 30 minutes to set up a bit.

Stir the frosting and spread it over the whole cake up to the edges of pan. Cover and refrigerate cake for at least 4 hours before serving.

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About

Old-fashioned icebox cakes are making a comeback! Try making this easy no-cook recipe with different flavors of pudding mix and frosting for new taste sensations.