Summer's Delight aka Icebox Cake

By srumbel

it's a chilled, light pudding dessert, perfect for summer. If you use the instant pudding, it takes very little time and effort to make. The hard part is waiting for the graham crackers to soften!
from theshadyporch.com

Ingredients

• 1 lg box Instant Chocolate Pudding*
• 1 lg box Instant Vanilla Pudding*
• 2- 8-oz - frozen whipped topping (Cool Whip), thawed
• graham crackers
• [Note - we made it using the cook pudding when I was growing up but you must wait for the pudding to set before adding the next layer!]

Preparation

Step 1

1. Layer graham crackers into the bottom of a 9x12 in. pan. I use a glass casserole dish so you can see the layers. The graham crackers will shortly soften to form the crust layers.
2. Prepare pudding according to the box directions; then add 1/2 of 1 container of frozen whipped topping, mix until incorporated. Now spread the pudding mix over the bottom layer of graham crackers. It is up to you if you do vanilla or chocolate first.
3. Now add another layer of graham crackers.
4. Prepare the next box of pudding in the same manner as the first box...following pudding directions on the box and then adding the 2nd half of the container of frozen whipped topping.
5. Now take the second container of frozen whipped topping and spread it over the top layer of pudding as the topping. Cover and chill (about 4 hours, if using instant pudding / 8-10 hours if using cooked pudding, before serving.
[Note - If we have it on hand, I like to drizzle Chocolate Shell over the frozen whipped topping to finish it off and make it look pretty!]