This recipe might look complicated, but it is really easy to make.  Since it doesn’t require any baking, it’s a great dessert for a hot summer day.

Ingredients:

2 3 oz. packages vanilla instant pudding
3 cups whole milk
1 12 oz. container non dairy topping
1 16 oz. container chocolate fudge icing
honey graham crackers

Directions:

Mix together pudding, milk and non dairy topping.  Line the bottom of a 9 X 13 pan with graham crackers.  Pour ½ of the pudding mixture over the crackers.  Put on top another layer of crackers.  Pour the rest of the pudding mixture on top of that layer.  Top with a layer of crackers.  Microwave the icing for about 30 to 45 seconds.  Pour over the top of the cake.  Refrigerate overnight before serving.

Variation:

I know someone who used vanilla icing on this recipe because she was unable to eat chocolate and it came out delicious.  You could also use chocolate pudding and vanilla icing to get a great cake.