This is a no-bake pudding dessert that's so quick and easy to make--everyone loves it. I always keep the ingredients on hand in case I need a quick dessert. It's best if it sits overnight before serving.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Line the bottom of a 9x13-inch pan with graham crackers.

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  • In a large bowl, combine pudding mix and milk; stir well. Mix whipped topping into pudding mixture. Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding.

  • Top all with a final layer of graham crackers and frost with chocolate frosting. Refrigerate at least two hours before serving to allow the graham crackers to soften.

Nutrition Facts

400.5 calories; 4.2 g protein; 65.6 g carbohydrates; 4.9 mg cholesterol; 481.3 mg sodium. Full Nutrition

Reviews (1243)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/28/2008
I have been making this exact recipe (minus the can frosting, see my frosting recipe below) for almost twenty years now. This is a great make ahead dessert to take for gatherings because you really do have to make this the night before or it won't taste right and allow the graham crackers to become soft. Try using chocolate graham cracker and French Vanilla or Cheesecake pudding! **If you have the time, make this chocolate sauce (It is a dead on ringer for Outback's chocolate sauce.) Mix 1/3 cup cocoa, 1 cup sugar in sauce pan. Add 1 teasp vanilla, 1 stick butter, 1/4 cup milk. Boil for 1 minute, then set aside to cool. Read More
(1746)

Most helpful critical review

Rating: 2 stars
07/08/2003
This tasted exactly like what it was: a bunch of graham crackers covered with pudding and whipped cream. After all the rave reviews, I guess I expected a miracle. I'm sure I won't bother with it again. Read More
(45)
1567 Ratings
  • 5 star values: 1265
  • 4 star values: 207
  • 3 star values: 59
  • 2 star values: 18
  • 1 star values: 18
Rating: 5 stars
07/28/2008
I have been making this exact recipe (minus the can frosting, see my frosting recipe below) for almost twenty years now. This is a great make ahead dessert to take for gatherings because you really do have to make this the night before or it won't taste right and allow the graham crackers to become soft. Try using chocolate graham cracker and French Vanilla or Cheesecake pudding! **If you have the time, make this chocolate sauce (It is a dead on ringer for Outback's chocolate sauce.) Mix 1/3 cup cocoa, 1 cup sugar in sauce pan. Add 1 teasp vanilla, 1 stick butter, 1/4 cup milk. Boil for 1 minute, then set aside to cool. Read More
(1746)
Rating: 5 stars
05/07/2007
This is a very popular recipe that I had tried long ago before this post. The reason so many commented on the frosting being too much for this dessert is a common error. Many times when a recipe gets passed on to family and friends they leave something out or is comes with personal amendments. The similar recipe I enjoy calls for you to microwave the canned frosting (IMPORTANT TO REMOVE ALL FOIL FROM INNER SEAL FIRST) for 15 seconds only. Including this important step changes the consistency of the frosting to a glaze. It really makes all the difference in the world. I have never used the whole can of frosting yet, I save unused portion by replacing lid and storing in refrigerator for another use for up to 2 weeks. Read More
(801)
Rating: 5 stars
11/30/2004
I think this is an incredibly easy, delicious dessert if you make a few alterations. Tips: DON'T use frosting, (in my opinion its too heavy and sweet so it's all you taste) instead use the Chocolate Sauce Recipe below (it'll only take a few extras minutes... Also refridgerate 24 hours before eating so the graham crackers get nice and soft...I use French Vanilla Cool Whip and f.v. pudding for a little something extra...mmmm....Hope I've helped. Chocolate Sauce REcipe: originally submitted by BaysChick (Thanks so much!): Mix 1/3 cup cocoa, 1 cup sugar in sauce pan. Add 1 teasp vanilla, 1 stick butter, 1/4 cup milk. Boil for 1 minute, then set aside to cool. Read More
(619)
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Rating: 5 stars
07/03/2003
I read some reviews and they said that there was nothing to rave about because the desert tasted simple.I tried it anyway and everyone at Thanksgiving dinner was in awe. They LOVED it! My suggestion is that you let the desert sit for about ten minutes before icing. This way the graham crackers mould together with the pudding and it makes the graham crackers easier to ice. I prepared my own icing and by the time the icing was ready, the pudding and graham crackers were at just the right consistancy where the graham crackers would not break when icing. Try this recipe - everyone will thank you for it! Enjoy! Read More
(166)
Rating: 5 stars
08/13/2003
This is so easy and so tasty! I recommend heating the frosting in the microwave for about 30 seconds and then pouring over and spreading like a glaze (make sure foil wrapper is completely off container first). Makes spreading the frosting so much easier. Read More
(148)
Rating: 5 stars
02/10/2006
This recipe is GREAT! I've made it for years and LOVE IT! My Chocolate Topping: NOTE: I double the Chocolate Topping recipe for better coverage. 2 ounces unsweetened chocolate 2 Tablespoons butter 2 Tablespoons white corn syrup 3 Tablespoons of milk 1 teaspoon vanilla 1 cup powder sugar Melt chocolate butter corn syrup and milk. Stir in vanilla and sugar. Spread on top of dessert. Read More
(130)
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Rating: 5 stars
02/24/2007
Outstanding! You will definately need 3 packages of graham crackers to do the three layers as described. I use a box of French vanilla and a box of cheesecake pudding. For the frosting I used a recipe from this site that is no longer available. It was a chocolate sauce from Bays Chick. The recipe is as follows: 1/3 c. cocoa (I used Ghirardelli unsweetened cocoa) 1 c. sugar 1 stick butter 1/4 c. milk. Bring to a boil for 1 minute. Remove from heat and add 1 tsp. vanilla. Cool completely. It thickens nicely and tastes absolutely fabulous! This frosting makes this dessert out of this world!! Read More
(130)
Rating: 4 stars
08/27/2003
I have made a simialr dessert. Instead of using graham crackers, I use graham crumbs and I use a jar of melted Nutella spread for the top. Read More
(93)
Rating: 5 stars
02/05/2006
In one word...WOW! This recipe is awesome one of my top favorite desserts. Its SO easy to make requires little to no chill time and tastes just fabulous. I doubled the recipe and it layers to the top of a 13x9 pan. My neighbors absolutely LOVED this dessert. I do one layer of chocolate pudding (mixed with cool whip) and one layer of vanilla. I microwave the frosting for 60 seconds and it easily pours over the top for a blemish free perfect glaze. Just be careful the frosting is liquid so take caution when removing it from the microwave (I ruined one shirt LOL). This recipe is the bomb though everyone TRY IT! Read More
(75)
Rating: 2 stars
07/08/2003
This tasted exactly like what it was: a bunch of graham crackers covered with pudding and whipped cream. After all the rave reviews, I guess I expected a miracle. I'm sure I won't bother with it again. Read More
(45)