Ingredients:

  • 2 boxes (3.4 oz each) instant vanilla pudding mix
  • 3 cups cold whole milk
  • 1 tub (8 oz) thawed whipped topping
  • 1 tsp vanilla extract
  • 1 box (14.4 oz) honey graham crackers
  • 1/3 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1/4 cup whole milk
  • 1/2 cup unsalted butter
  • 1 tsp vanilla extract

Instructions:

  1. In a large mixing bowl, whisk the instant vanilla pudding mix with 3 cups of cold milk for 2 minutes until it begins to thicken. Stir in 1 teaspoon of vanilla extract.
  2. Gently fold the thawed whipped topping into the pudding mixture using a rubber spatula until the mixture is uniform and light.
  3. Arrange a single layer of graham crackers in the bottom of a 9x13-inch glass baking dish, breaking crackers as needed to fill gaps.
  4. Spread half of the pudding mixture evenly over the graham cracker layer using an offset spatula.
  5. Add a second layer of graham crackers, followed by the remaining half of the pudding mixture.
  6. Top with a final layer of graham crackers, ensuring they are laid as flat as possible.
  7. In a small saucepan over medium heat, bring the cocoa powder, sugar, and 1/4 cup milk to a rolling boil. Boil for 1 minute while stirring constantly.
  8. Remove the saucepan from heat and whisk in the unsalted butter and 1 teaspoon of vanilla extract until the glaze is smooth and glossy.
  9. Pour the warm chocolate frosting over the top layer of graham crackers immediately, spreading to the edges.
  10. Cover the dish and refrigerate for at least 8 hours or overnight to allow the crackers to soften into a cake-like consistency.