This recipe comes from the Cake Club website and was really simple to make. It’s definitely not low-fat and it is super rich (aka sweet)!!!

The original recipe is shown below:


2 boxes instant vanilla pudding ( as directed )
1 box graham crackers
1 small container of Cool Whip
2 cans of milk chocolate frosting (melted)


Line bottom of 9×13-inch pan with whole graham crackers. Mix pudding as directed and stir whipped topping into pudding, pour over crackers. Then melt 2 cans of frosting and pour over top of cake. Refrigerate; best if chilled overnight. DELICIOUS!!

The Verdict……
We had this for our Valentine’s dinner dessert – it was good but holy smokes it was sweet. A little goes a LONG way. I would suggest using chocolate pudding instead of frosting when layering and just a little melted frosting for the very top.

UPDATE: After letting this sit in the fridge for an extra day, we tried it again and it seemed the flavors had mellowed a little and it wasn’t quite as sweet…so….maybe I will make this again but I still think I’ll use less icing!