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Ingredients
- 45 graham crackers
- 2 (4 serving size) pkg. instant vanilla pudding
- 3 1/2 c. milk
- 1 (8 oz.) carton nondairy whipped topping
Method
- Line bottom of 9 x 13-inch pan with layer of whole graham crackers.
- Mix pudding with milk and blend in whipped topping. Pour 1/2 of the pudding over graham crackers.
- Cover with another layer of graham crackers and pour remaining pudding mixture over top.
- Cover with layer of graham crackers and refrigerate 3 hours, then frost.
