Ingredients:
18 big chocolate-covered graham cracker cookies
16 ounces low-fat cream cheese, softened
3 cups nonfat milk
2 (6 ounce) boxes instant chocolate pudding mix
8 ounces dairy-free light whipped topping, thawed
Directions:
Line the bottom of a 9×13-inch pan with a single layer of graham crakers.
Fill any gaps with crushed graham craker.
Set aside the remaining graham crackers.
In a bowl, beat the cream cheese on medium until smooth.
Beat 1 cup of milk in with the cream cheese until well blended.
Add remaining milk and the pudding mix and beat on low for 2 minutes.
Stir in the whipped topping with a spoon.
Spread half of the fluffy stuff in the bowl over the graham crackers.
Place the remaining graham crackers on top of the fluff and spread the rest of the fluff on top of these.
Keep in the fridge overnight before serving.
Optional: Top with crushed graham cracker or more whipped topping.
Servings: 18
Time preparation: 15 min.
Time total: 15 min.