Creme Puff Cake

1. 1

   Cover bottom of 9 x 13-inch pan with whole graham crackers. Mix pudding with milk, then fold in Cool Whip.

2. 2

   Pour half of mixture over crackers, then cover with another layer of crackers. Use remaining pudding mixture and a third layer of crackers.

3. 3

   Let set in refrigerator at least an hour, then cover with a thin drizzle of powdered sugar using remaining ingredients.

4. 4

   It is best if left in refrigerator 24 hours or at least overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.