Ingredients:

  • 14.4 oz Honey Graham Crackers
  • 6.8 oz Instant Vanilla Pudding Mix (two 3.4 oz packages)
  • 3 cups cold Whole Milk
  • 8 oz Whipped Topping (thawed)
  • 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 whole milk for 2 minutes until thickened. Gently fold in the thawed whipped topping until the mixture is uniform and free of white streaks.
  2. Line the bottom of a 9x13 inch baking dish with a single layer of graham crackers, breaking them as needed to fit the edges.
  3. Spread exactly half of the pudding mixture over the crackers using an offset spatula to create an even layer.
  4. Add a second layer of graham crackers on top of the pudding, followed by the remaining half of the pudding mixture. Finish with a third and final layer of graham crackers.
  5. In a small saucepan, combine the cocoa powder, sugar, and 1/4 cup milk. Bring to a boil over medium heat, stirring constantly. Let boil for 1 minute, then remove from heat and whisk in the butter and vanilla extract until glossy.
  6. Pour the warm chocolate glaze over the top layer of crackers, smoothing it to the edges. Cover with plastic wrap and refrigerate for at least 8 hours to allow the crackers to hydrate and soften.