Ice-Box Cake II

Ingredients

• 1 package (3.4 ounces) instant vanilla pudding mix
• 2 cups cold milk
• 1/3 cup sugar
• 1 teaspoon vanilla extract
• 1 tub (8 ounces) frozen whipped topping, thawed
• 1 package (3 ounces) cream cheese, softened
• 1 box (14 ounces) graham crackers

Directions

1. In a large bowl, combine the pudding mix, milk, sugar, and vanilla extract. Mix until smooth and creamy.
2. In a medium bowl, combine the whipped topping and cream cheese. Beat until well blended. Gently fold the cream cheese mixture into the pudding mixture.
3. Line a 9x13-inch baking dish with graham crackers. Spread half the pudding mixture over the graham crackers.
4. Top with another layer of graham crackers and spread the remaining pudding mixture on top.
5. Cover with plastic wrap and refrigerate for at least 4 hours before serving.

Interesting Facts

• This recipe is a classic Southern dessert.
• The name “Ice-Box Cake” comes from the fact that the cake needs to be refrigerated for several hours before serving.
• You can use any flavor of pudding mix for this recipe.