Chocolate-Graham Icebox Cake

1. 1

   Whisk cocoa, sugar, water and vanilla in a large bowl until blended and smooth.

2. 2

   Stir in a large spoonful whipped topping, then fold in remaining whipped topping until blended.

3. 3

   Line a small cookie sheet with waxed paper.

4. 4

   Arrange 3 graham crackers, side by side in middle of cookie sheet.

5. 5

   Spread heaping 1/2 cup filling evenly to edges.

6. 6

   Repeat with 5 more layers of crackers and filling.

7. 7

   Spread sides with remaining filling.

8. 8

   Refrigerate 3 hours or until cake is soft enough to insert toothpick into each corner. Carefully wrap in plastic.

9. 9

   Refrigerate at least 4 hours; 12 is better.

10. 10

    Transfer to plate.

* Per serving · 4 servings · Values may vary.

No additional tips available.