Ingredients
Scale
- 1 box (14.4 oz) graham crackers
- 2 boxes (3.4 oz each) instant vanilla pudding mix
- 3 cups cold milk
- 1 tub (8 oz) whipped topping (or homemade whipped cream)
- 1 cup semi-sweet chocolate chips
- ¼ cup butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 3 tablespoons milk (as needed for consistency)
Instructions
- In a large bowl, whisk together the instant vanilla pudding mix and cold milk until thick.
- Fold in the whipped topping until smooth.
- Layer graham crackers in a 9×13-inch dish, spread half of the pudding mixture, then layer more crackers and the remaining pudding. Top with another layer of graham crackers.
- Melt chocolate chips and butter in the microwave, then stir in powdered sugar, vanilla extract, and milk until smooth.
- Pour the chocolate glaze over the top layer of graham crackers and smooth it out.
- Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- Slice and serve chilled.
Notes
For best results, use instant pudding to achieve the desired creaminess.
Let the cake chill thoroughly for optimal flavor and texture.
You can experiment with homemade whipped cream for enhanced taste.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg