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2 cups crushed graham crackers or cookies

1/2 cup unsalted butter, melted

1 package (8 oz) cream cheese, softened

1 cup powdered sugar

1 tsp vanilla extract

1 container (8 oz) whipped topping or whipped cream

1 box instant chocolate pudding mix (3.9 oz)

1 1/2 cups cold milk

Optional toppings: chocolate shavings, nuts, berries

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1. In a bowl, mix crushed graham crackers with melted butter. Press into the bottom of a 9×13-inch dish to form the crust.

2. In another bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Fold in half of the whipped topping.

3. Spread cream cheese mixture over the crust.

4. In a separate bowl, whisk together pudding mix and cold milk until thickened (about 2 minutes).

5. Spread pudding over the cream cheese layer.

6. Top with remaining whipped topping and garnish as desired.

7. Refrigerate for at least 4 hours or overnight before serving.

This dessert is ideal for large gatherings and can be made a day ahead.

Use chocolate, vanilla, or cheesecake pudding depending on your flavor preference.

Add sliced bananas, berries, or crushed cookies between layers for variation.

For a gluten-free version, use GF cookies in the crust.