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Kitchen Equipment You’ll Need
- Electric blender or wire whisk
- Large mixing bowl
- 9×13-inch pan
- Microwavable bowl
Ingredients
- 2 small boxes instant French vanilla pudding
- 3 cups milk
- 1 8 oz. tub Cool Whip
- 1 box graham crackers
- 1 jar hot fudge topping
- 1 jar maraschino cherries
- In a large bowl, use an electric blender or wire whisk to blend the pudding and milk until smooth.
- Stir in the Cool Whip until the mixture is well blended and creamy.
- Line the bottom of a 9×13-inch pan with graham crackers.
- Pour and spread half of the pudding mixture over the graham crackers.
- Add another layer of graham crackers on top of the pudding mixture.
- Spread the remaining pudding mixture over the graham crackers.
- Add a final layer of graham crackers.
- Place the hot fudge topping in a microwavable bowl and heat for 1 minute, stir, then heat for another minute. Stir again.
- Pour the hot fudge over the top layer of graham crackers and spread until smooth.
- Garnish with maraschino cherries.
- Refrigerate for at least 6 hours, or overnight, for best results.
Tips for Success
- Ensure the pudding mixture is smooth before layering to achieve the best texture.
- Letting the cake sit overnight enhances the flavors and texture.
Additional Tips and Variations
- Try using chocolate graham crackers for a different flavor twist.
- Top with crushed nuts or chocolate shavings for extra texture.
