Ingredients:
 
Mixing Bowl

Serving Plate

Spatula or Icing Spreader (A large spoon also works)

1 box of Graham Crackers (any brand will work, but I prefer to use Nabisco original style)

1-2 boxes of pudding (Instant works, but the type you have to cook is best)

Any topping you wish to add.

 
Directions:

Prepare your pudding following their directions.
 
On the serving plate spread about ¼ of an inch of pudding the size of 2 full graham crackers (it’ll be a square).
 
Place 2 graham crackers (full sheets, not individual pieces) side by side on the pudding with the edges touching, but not overlapping. Spread another ¼ of an inch of pudding on the top of the graham crackers you just placed on the serving plate.
 
Place 2 more graham crackers on top of the pudding you just put on the previous graham crackers, but this time put the split between the crackers 90 degrees of the previous one. This is for stability when the cake starts getting taller.
 
Repeat until you have the desired height of the cake you want and spread another ¼ of an inch of pudding on the top and sides just like icing a cake.
 
Place in a refrigerator for at least 1 hour before serving to let the cake set up, but 12 to 24 hours works best.

Slice into the desired size portions you want and serve.

 
If you wish to add a toping, it can be added before or after it is chilled. If it is something like a Teddy Graham snack cookie, it is best to add before chilling, but if it is a whipped toping or a sauce, it is best to add it right before serving.

 

Scott’s Suggestion:

 

Try to use a graham cracker that complements your pudding. I personally like to use a Chocolate graham cracker, Chocolate pudding, and then add Chocolate Teddy Grahams to the top, thus making a triple threat cake of sorts.

The honey coated graham crackers don't work as well as the original style, but they will work. You'll just have to let it sit over night in the refrigerator for best results.