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Chocolate Graham Refrigerator Cake

• Prep Time: 30 minutes (6 hours 30 minutes)
• Serving Size: 10

• 11 HONEY MAID Chocolate Grahams (1 Sleeve), Broken Crosswise In Half (22 Squares), Divided
• 1 teaspoon Vanilla
• 1 tub (8 ounce) COOL WHIP Whipped Topping, Thawed

• MIX whipped topping and vanilla. Spread 1 Tbsp. of the whipped topping mixture onto each of 20 of the graham squares.

  STACK grahams together, then stand on edge on serving platter to make an 8-1/2-inch loaf. Frost with remaining whipped topping. Crush remaining 2 graham squares; sprinkle over loaf.

  REFRIGERATE at least 4 hours or overnight. Cut diagonally into 10 slices to serve. Store leftover dessert in refrigerator.

  KRAFT KITCHENS TIPS

  Size It Up

  Enjoy a serving of this easy treat on occasion.

  Special Extra

  Prepare cake as directed. Freeze until firm; cover with plastic wrap and store in freezer up to 2 weeks. Thaw in refrigerator 1 hour before serving.

  RECIPE COURTESY OF KRAFT FOODS