2 packages instantaneous vanilla pudding combine 3 cups of chilly milk 1 container (225 g) whipped topping, thawed 1 field of graham crackers 1 can (450 g) chocolate glaze
Directions:
Put together the Filling: In a big bowl, whisk collectively the pudding combination and chilly milk till thick. Fold within the whipped topping till effectively mixed.
Assemble the Cake:
On a 23x33cm baking sheet, place a layer of graham crackers. Unfold half of the pudding combination over the graham crackers. Add one other layer of graham crackers, then the remaining pudding combination. Prime with a last layer of graham crackers.
Add the Frosting:
Take away the lid and foil from the chocolate frosting. Microwave on excessive energy for about 30 seconds to melt. Pour and unfold the softened glaze excessive layer of graham crackers. Refrigerate: Refrigerate the cake for not less than 4 hours, or in a single day, to permit the graham crackers to melt.
