Ingredients:

Cake Layer
1 16-ounce box Honey Maid Cinnamon Graham Crackers
2 packages (¾ ounces each) low-fat instant vanilla pudding
3½ cups 2% milk
8 ounces lite or low fat Cool Whip
6 ounces finely chopped pecans

Chocolate Frosting
3 tablespoons unsweetened cocoa powder
1½ cups powdered sugar
3 tablespoons salted butter, melted
3 tablespoons 2% milk

Directions:

Whisk the pudding and milk in a large mixing bowl until thickened, about 2 minutes. Fold in the Cool Whip.

Spray a 9×13 baking pan with nonstick spray. Line the bottom of the pan with a single layer of graham crackers, breaking them in smaller pieces to fit the edges of the pan. Spread half of the pudding mixture evenly over the bottom layer of graham crackers. Sprinkle on one-fourth of the chopped pecans.

Top with a second layer of graham crackers, followed by the remainder of the pudding, and sprinkle one-fourth of the chopped pecans on top. Top with the third and final layer of graham crackers.

Whisk together the cocoa powder, powdered sugar, melted butter and three tablespoons milk to make the chocolate frosting.

Spread evenly over third layer of graham crackers. Top with remainder of chopped pecans. Refrigerate overnight so the pudding has time to set up and the graham crackers soften before serving.

From the kitchen of Janie Wagenor.