Ingredients:

  • 6.8 oz instant vanilla pudding mix
  • 3.5 cups cold whole milk
  • 8 oz whipped topping
  • 2 tsp pure vanilla extract
  • 14.4 oz honey graham crackers
  • 45 g unsweetened cocoa powder
  • 400 g granulated sugar
  • 113 g unsalted butter

Instructions:

  1. In a large bowl, whisk the instant pudding mix with 3 cups of cold milk for 2 minutes until it begins to thicken.
  2. Gently fold in the thawed whipped topping and 1 teaspoon of vanilla extract with a spatula until no white streaks remain.
  3. Line the bottom of a 9x13-inch glass baking dish with a single layer of graham crackers, breaking pieces to fit if necessary.
  4. Spread half of the pudding mixture evenly over the cracker layer. Repeat with a second layer of crackers and the remaining pudding.
  5. Place a final layer of graham crackers on top of the second pudding layer.
  6. In a medium saucepan, combine cocoa powder, granulated sugar, and 1/2 cup of milk. Bring to a rolling boil for exactly 1 minute, stirring constantly.
  7. Remove the glaze from heat and whisk in the butter and the remaining 1 teaspoon of vanilla extract until smooth.
  8. Pour the warm chocolate glaze over the top layer of crackers and smooth with an offset spatula. Refrigerate for at least 8 hours to allow the crackers to hydrate.