My mother has made this cake for my family for as long as I can remember. Jason pronounced it his favorite thing she’d ever prepared (along with her chicken and dumplings) the first time he tried it. For a deeper flavor, follow Mom’s instructions and use French vanilla pudding instead of normal vanilla.

This no-fuss dessert is simple to prepare and does not require baking, making it an ideal recipe for anybody to try. Who knew something with only 5 ingredients and minimal prep work could be so delicious? Allow the cake to lie in the refrigerator for several hours or overnight before serving to achieve a more “cake” texture.

Prep time: 25 minutes | Total time: 4 hours 25 minutes | Servings: 14 | Yield: 1 – 139 inch pan

2 (3.5 ounce) package quick vanilla pudding mix

1 (8 oz) container thawed frozen whipped topping

3 c milk

1 pkg (16 ounce) graham cracker squares

1 (16 oz) package ready-made chocolate icing

Step 1: Combine the milk, whipped topping, and pudding mix in a medium mixing bowl. Stir until thoroughly combined.

Step 2: Line the bottom of a 13-inch baking pan with graham cracker squares.

Step 3: Place 12 of the pudding mixture on top of the cracker layer.

Step 4: Cover the pudding mixture with another layer of crackers.

Step 5: Spread the remaining pudding mixture over the crackers.

Step 6: Garnish with the remaining graham crackers.

Step 7: Frost the entire cake.

Step 8: Chill the cake in the refrigerator for 4 hours.

Step 9: Serve and have fun!

Remember to cool the cake for around 30 minutes before applying the icing.