Prep your pan. Grab a 9×9 inch baking dish and lightly spray with non-stick spray. You’re about to layer some magic.

Mix the pudding. In a medium bowl, whisk together your instant pudding mix and cold milk for about 2 minutes until it thickens. Quick, easy, and no lumps allowed.

Layer graham crackers. Place a single layer of graham crackers at the bottom of the dish. Break them gently to fit, but don’t overthink it—rustic is fine.

Spread the pudding. Pour half of the pudding over the graham crackers and spread evenly. This is where the magic starts to happen.

Add whipped topping. Dollop half of your whipped topping and gently smooth it over the pudding layer.

Repeat layers. Another layer of graham crackers, remaining pudding, then the remaining whipped topping. You can’t go wrong—layers are fun!

Chocolate drizzle. Top it off with chocolate syrup or sprinkle chocolate shavings for that “I’m fancy” effect.

Chill. Cover with plastic wrap and pop it in the fridge for at least 4 hours, preferably overnight. This lets the graham crackers soften slightly and the flavors marry beautifully.