Instructions
Make the pudding cream:
In a large bowl, whisk the pudding mix and milk until thickened (about 2 minutes).
Fold in the Cool Whip until smooth and creamy.
Assemble the layers:
In a 9×13-inch pan, place a single layer of graham crackers on the bottom (break to fit if needed).
Spread half of the pudding mixture over the crackers.
Add another layer of graham crackers, then the remaining pudding mixture.
Top with a final layer of graham crackers.
Make the chocolate topping:
In a small saucepan, heat heavy cream until just starting to simmer.
Pour over chocolate chips in a heatproof bowl. Let sit 1–2 minutes, then stir until smooth.
Stir in butter until glossy.
Finish the cake:
Pour the chocolate over the top graham cracker layer and spread evenly.
Chill:
Cover and refrigerate for at least 6 hours (overnight is best) so the crackers soften into a cake-like texture.
Serving Tip:
Slice into squares and serve cold — it’s even better the next day when the flavors meld completely.
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