2 (4-serving size) packages instant vanilla pudding mix
3 cups milk
1 (29-ounce) can peach slices, drained, with 1/2 cup liquid reserved
1 (16-ounce) container frozen whipped topping, thawed
12 graham cracker sheets (32 cookies)
Directions1.In a large bowl, whisk pudding mix, milk, and 1/2 cup reserved peach liquid until slightly thickened. Stir in whipped topping until well combined; set aside.
2.Lay half the graham crackers in a 9- x 13-inch baking dish. Gently spread one-third pudding mixture over graham crackers. Top with a layer of half the peach slices, and another one-third of pudding mixture. Repeat with another layer of graham crackers, pudding mixture, and peaches.
3.Refrigerate 4 hours, or until ready to serve.