1 box honey graham crackers (14oz)
2 packages instant vanilla pudding (3.4oz each)
2 1/2 cups milk (I used 2% – you can use whole)
12 ounces of cool whip
Directions for pudding mixture:
Mix pudding packages with milk until combined. It will thicken a little. Fold in cool whip. Layer 9×13 pan with graham crackers, pudding mixture, graham crackers, pudding mixture, then graham crackers again on top. Spread on chocolate topping. Refrigerate 2-4 hours until it is very cold. Cut and serve.
Chocolate Topping Ingredients: (NOTE: You can skip this step buy buying a container of chocolate cake frosting)
2 ounces of bakers chocolate
2 teaspoons corn syrup
1 teaspoon vanilla extract
3 Tablespoons melted butter
1 1/2 cups powdered sugar
3 Tablespoons milk
Instructions: Melt all ingredients together until combined, whisk in powdered sugar and stir until it is smooth. It will look terrible (like you’ve done something wrong)… just keep mixing and it will smooth out and come together. 🙂
Please watch the video below for visual instructions.
Some of the links in this post are affiliate links. This means if you click on the link and purchase the item, I will receive an affiliate commission at no extra cost to you. All opinions remain my own. Items I use in some of the videos are listed below, click on each for more information.