Ingredients:

  • 3.4 oz instant vanilla pudding mix
  • 2 cups cold whole milk
  • 8 oz thawed whipped topping
  • 14 oz honey graham crackers
  • 1/2 cup powdered sugar

Instructions:

  1. In a medium mixing bowl, combine 3.4 oz instant vanilla pudding mix and 2 cups cold whole milk; beat with a hand mixer on medium speed for 2 minutes until the mixture begins to thicken and is smooth.
  2. Gently fold 8 oz thawed whipped topping into the pudding mixture using a rubber spatula, stirring slowly until no white streaks remain.
  3. Place a single layer of honey graham crackers at the bottom of a 9x13 inch baking dish, breaking them to fit the corners snugly.
  4. Spread one-third of the pudding mixture evenly over the graham crackers.
  5. Repeat the layering process with crackers then pudding until all ingredients are used, finishing with a final layer of pudding on top.
  6. Cover the dish with plastic wrap and refrigerate for at least 4 hours to allow the crackers to soften into a cake-like consistency.
  7. Optional: Dust the top with 1/2 cup powdered sugar before slicing into 16 squares.