My fourteen-year old, Allanah, gave this cake a "two thumbs up" and announced that it's as good as Oreo Dirt Dessert. That, my friends, is HUGE! Oreo Dirt Dessert is her all-time favorite and is requested at EVERY one of her birthday parties in place of a traditional cake. She and my six-year old, Ayvah, helped me assemble this cake. And, it couldn't be easier. If you can whip up some pudding, put down layers of graham crackers and slather on some store-bought chocolate frosting, you can whip together this cake. Making it is the simple and quick part of the recipe. Waiting overnight to devour it is the hard part!
This cake can be made using only graham crackers, but we throw in one layer of saltines, too, to give it a slightly salty kick. The saltiness is in no way overpowering or "in-your-face." It's subtle and perfectly balanced. If you prefer, you can use only graham crackers for every cracker layer, however.
As mentioned above, the key to this recipe is waiting, at least, twelve hours before serving the cake. The crackers must soften up in order for the cake to resemble the texture of an éclair. So, be patient, grasshopper, be patient.
2 - 3 sleeves graham crackers (you may not use all 3)
1/2 sleeve saltine crackers (approx.)
2 large boxes (5.1 oz. each) vanilla instant pudding
2 ½ cups skim milk
16 ounces cool whip
1 container chocolate frosting
Line the bottom of a 9 x 13 inch pan with graham crackers. You may need to break or cut some up to fit the edges. Set aside.
In a large mixing bowl, combine pudding and milk. Whisk until just starting to thicken. Fold in the cool whip until incorporated. Spread a third of the pudding mixture over the graham crackers. Cover with another layer of graham crackers (or a layer of saltines), another third of the pudding mixture, another layer of graham crackers, the remaining third of the pudding mixture and top with a final layer of graham crackers. Remove lid and aluminum seal from frosting and place in microwave for 45 - 60 seconds, or until it becomes melted and thin. Stir. Pour over top of cake and spread in an even layer to cover.
Refrigerate for 12 - 24 hours before serving.
Adapted from Baking Junkie.