Ingredients

• 1 packet of vanilla pudding (to make 4 ½ cup servings)

• 1 packet chocolate pudding (to make 4 ½ cup servings)

• 4 cups milk

• 3 medium sized peaches (peeled and thinly sliced)

• Graham crackers

• Whipped topping

• Rainbow nonpareils

Steps

1. Prepare vanilla and chocolate pudding in separate pots/bowls according to packaging directions (heat and serve versus instant)

2. Place 1 layer of graham crackers on the bottom of a 9” x 13” cake pan (don’t overlap crackers, but you may want to break up some of the crackers into smaller pieces so they completely cover the bottom)

3. Pour one of the prepared puddings (the order of the flavors is up to you!) on top of the graham crackers

4. Create another single layer of graham crackers on top of the pudding

5. Cover the graham crackers with the peeled and sliced peaches on top

6. Pour over the other prepared pudding on top of the peaches

7. Refrigerate the cake for at least an hour to allow the pudding to set

8. Allow whipped topping to defrost and soften if using directly from the freezer

9. Spoon out and evenly spread whipped topping on top of the cake

10. Sprinkle rainbow nonpareils on top of the whipped topping for decoration

11. Serve and enjoy!

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