Recipe by The Big Cheese
This is a super easy recipe and tastes fabulous! You need to let it sit in the refrigerator for the 24 hours in the instructions because that allows the crackers to soak up the pudding mixture and get soft. It's killer!
- 2 (3 1/2 ounce) boxes French vanilla instant pudding
- 3 cups cold whole milk
- 1 (14 ounce) box graham crackers
- 1 (8 ounce) container frozen whipped topping, defrosted
- 4 tablespoons cocoa powder
- 1 1⁄2 cups confectioners' sugar
- 2 tablespoons unsalted butter
- 2 teaspoons corn syrup
- 1 teaspoon vanilla extract
- 3 tablespoons milk
Directions See How It's Made
- Blend pudding mix with milk by beating with a mixer until thickened.
- Fold in whipped topping until well blended and set aside.
- Layer a 9x13" baking pan with one layer of graham crackers.
- Spoon half of the pudding mixture onto the crackers.
- Repeat by adding another layer of graham crackers and another layer of pudding.
- Top with a final layer of graham crackers.
- For the icing, sift the cocoa and confectioner's sugar until lumps are removed.
- Place into a small saucepan and add the remaining icing ingredients.
- Heat all ingredients and stir over moderate heat until dissolved and butter is melted.
- Pour over graham cracker layer and spread to the sides to cover completely.
- Refrigerate for 24 hours before serving.