CHOCOLATE GRAHAM REFRIGERATOR CAKE

1 tub (8 oz.) Cool Whip Whipped Topping, thawed
1 tsp. vanilla
11 Honey Maid Chocolate Grahams (1 sleeve), broken crosswise in half (22 squares), divided use

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.

Servings: 10
Source: Kraft