Ingredients to Gather
2 (5.1-ounce) boxes instant vanilla pudding mix
6 cups (1.4 liters) milk
1 (14.4-ounce) box graham crackers (approximately)
1 (8-ounce) container Cool Whip
Directions to Follow
In a large bowl, whisk together the pudding mix with the milk for 2 minutes. Set aside for 5 minutes to thicken.
Line the bottom of a 9×13-inch pan with graham crackers (you may need to use halves or quarters to fill in spots).
Spread half of the pudding over the layer of graham crackers. Add another layer of graham crackers on top of the pudding, then spread with the remaining pudding. Top with a final layer of graham crackers and spread the Cool Whip evenly over top. Crush 1 graham cracker into crumbs and sprinkle over the Cool Whip.
Cover and refrigerate until cold and set, about 3 hours, or overnight.
Wow! We just love how easy this icebox cake is to make. That doesn’t mean it’s short on flavor, however. In fact, the smooth and creamy vanilla pudding is ideal for a hot summer day and is incredibly luscious and dreamy. Yum!
Article Source: BrownEyedBaker.com
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