Ingredients:

  • 14.4 oz 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 tsp pure vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1.5 cups powdered sugar
  • 3 tbsp unsalted butter, melted
  • 3 tbsp whole milk
  • 1 tbsp light corn syrup

Instructions:

  1. In a large mixing bowl, combine the two packages of instant vanilla pudding with 3 cups of cold milk. Whisk vigorously for 2 minutes until thickened.
  2. Gently fold in the thawed whipped topping and vanilla extract with a rubber spatula until the mixture is light and airy.
  3. Line the bottom of a 9x13-inch baking dish with a single layer of graham crackers, breaking pieces as needed to fit.
  4. Spread half of the pudding mixture evenly over the first layer of crackers.
  5. Add a second layer of graham crackers over the pudding, followed by the remaining half of the pudding mixture.
  6. Place a final third layer of graham crackers on top of the pudding.
  7. In a separate small bowl, whisk together the cocoa powder, powdered sugar, melted butter, 3 tablespoons of milk, and corn syrup until a smooth, glossy glaze forms.
  8. Pour the chocolate glaze over the top layer of graham crackers and spread evenly with an offset spatula.
  9. Cover and refrigerate for at least 4 hours, or overnight, to allow the graham crackers to absorb moisture and soften into a cake-like consistency.