Ingredients:

  • 3 cups cold whole milk
  • 1 package (3.4 oz) instant vanilla pudding mix
  • 1 tub (8 oz) frozen whipped topping, thawed
  • 1 box (14 oz) graham crackers

Instructions:

  1. Whisk together the cold milk and instant vanilla pudding mix in a large bowl. Beat vigorously for 2 minutes until the mixture is smooth and thick, then let it sit for 5 minutes. Note: This resting time ensures the starch fully hydrates.
  2. Line the bottom of your 9x13 inch dish with a single layer of graham crackers. Break the crackers into halves or quarters to fill all gaps until the base is solid.
  3. Gently fold the thawed whipped topping into the thickened pudding. Use a rubber spatula with a cut and fold motion until no white streaks remain. Note: Don't stir aggressively or you'll knock out the air.
  4. Spread 1/3 of the vanilla cream mixture over the graham cracker base. Smooth it out with the spatula.
  5. Top the cream with another layer of graham crackers. Break them to fit the edges perfectly.
  6. Repeat the layers of cream and crackers until all ingredients are used, finishing with a final layer of cream on top.
  7. Cover the dish tightly with plastic wrap to prevent the top from drying out.
  8. Refrigerate for 6 hours 15 mins until the crackers feel soft to the touch.