1-Gathering and Mixing Ingredients: Begin in a medium bowl by whisking the 2 (3.4-ounce) packages instant vanilla pudding mix with 3 1/2 cups milk until smooth, which takes about 2 minutes. Then, fold in the 1 (8-ounce) container whipped topping, thawed, to create a creamy mixture. This step is crucial for the cake’s texture, so mix gently to keep it light and airy.

2-Assembling the Layers: Line the bottom of a 9-inch by 13-inch pan with a single layer of graham crackers from your 1 box, breaking them as needed to fit. Pour half the pudding mixture over this layer and spread it evenly for full coverage. Add a second layer of graham crackers, then pour the remaining pudding mixture on top.

3-Assembling the Layers continued: Finish with a third layer of graham crackers and spread the 1 can chocolate frosting evenly over it. Cover the pan and refrigerate for at least 8 hours, preferably overnight, to let the flavors meld and the cake set. The recipe yields about 20 servings, making it great for sharing.