| Level: | Easy |
| Total: | 8 hr 15 min |
| Active: | 15 min |
| Yield: | 10 servings |
Ingredients
- Three 3.4-ounces boxes instant French vanilla pudding
- 4 cups plus 1 to 2 teaspoons cold whole milk
- One 8-ounce tub whipped topping, thawed
- One 14.4-ounce box graham crackers
- One 16-ounce can chocolate frosting
Instructions
- Combine the pudding and 4 cups milk in a bowl, then fold in the whipped topping.
- In a 9-by-13-inch pan, add one layer of graham crackers. Layer on half of the pudding mixture, then top with another layer of graham crackers. Repeat with the remaining pudding and graham crackers, finishing with the crackers.
- Transfer the frosting to a mixing bowl and add the remaining 1 to 2 teaspoons milk. Whisk until it thins enough to become easily spreadable. Smooth over the top layer of graham crackers.
- Cover and refrigerate for 12 hours or overnight. This softens the graham crackers so they are easy to serve the next day.
- Spoon or slice and serve the cake. Store in the refrigerator, covered, for up to four days.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 511 |
| Total Fat | 22 g |
| Saturated Fat | 8 g |
| Carbohydrates | 74 g |
| Dietary Fiber | 2 g |
| Sugar | 48 g |
| Protein | 7 g |
| Cholesterol | 27 mg |
| Sodium | 388 mg |
Reviews
Katie! Saw this on The Kitchen the other day and decided to make this for dinner last night for my son, his girlfriend and my husband and I. Watching our carbs so I decided to use the sugar-free instant pudding in 3 different flavors-chocolate, butterscotch & vanilla. I layered the 3 flavors and since I didn’t have 8 hours to let the dessert set I quickly dipped each graham in milk before placing them in the dish. I then microwaved the frosting in 30 second increments (in the tub) to make it pourable, like I do for my ding dog cake. Also used 2/3rds cinnamon grahams and 1/3rd regular since that what I had on hand. It totally filled up my 9 X 13. Oh my! It was delicious and every one loved it. It was so easy and the recipe can be so versatile. A keeper!
It was a hit at my partner’s work. It will be on regular rotation for potlucks and outings
Awesome! So delicious
So easy and so delicious. My family loves it
I make this dessert all the time it is a favorite. But have never used chocolate frosting for the top, that is not an eclair! Make my own 1/3 C unsweet cocoa powder, 1 C sugar, 1/4 C milk, 1/2 C butter, 1 tsp vanilla. Bring cocoa, milk and sugar to a full boil, 1 minute. Remove from heat cool add the butter and vanilla. Pour chocolate topping over graham cracker topping. Delish!
For the frosting, I use 2 pkg liquid choc, 2 tsp light karo syrup, 2 tsp vanilla, 2 Tbsp softened butter, 3 Tbsp milk & 1 1/2 C powdered sugar. Beat until smooth
Easy and delicious!
I’ve had this yummy cake at potlucks, but never made it myself. I can’t believe how easy it is! Couldn’t find French vanilla pudding so I just used regular, and it was still delicious. The frosting was a little hard to spread because the pudding was still soft, so I put the cake in the fridge for a half hour to set a little more, then the frosting spread easily. Thanks Katie, and thanks Biegel family too!
I saw this on an episode recently and decided to make it. I did not have french vanilla pudding, but I did have pistacio. I decided to go with a spumoni theme. I added chopped pistachios to the pudding, and a layer of chopped amarena cherries on top of the pudding layers. I also thinned the frosting with cherry juice. It was amazing.
This was really good for a simple dessert! I do not like canned frosting so I made a ganache (or something to that effect) with 1/4 cup dark cocoa powder, 1 1/2 cups powdered sugar, 4 tablespoons softened butter, 1tsp vanilla, around 1/4 of whole milk (may have added a bit more to thin it out), and threw in a bit of Kahlua. . Yum.