Have an 8 x 8 or 9 x 9 square pan ready to go.

In a medium mixing bowl, combine pudding mix and milk. Whisk until thick. stirk in vanilla and mix to combine.

Fold in Cool Whip with a whisk until smooth and incorporated.

Set aside for a minute. Layer the first set of graham crackers on the bottom. Spoon 1/2 of the pudding mixture over the crackers. Lay the next set of crackers over the filling. Now spoon the rest of the pudding mixture over the cracker and lay your last set of crackers.

Gently press on the top crackers. 

Thin the fudge topping  in microwave for a few seconds to thin out. Stir, this is important. 

Pour the topping over the cake, spread with an offset spatula and chill cake for at least 4 hours.

That’s it, so easy, so simple, now it’s just the waiting that’s hard. Take out, cut into squares. Leftovers can be kept in fridge up to two days.