Ingredients:

  • 2 packages (3.4 oz each) vanilla instant pudding mix
  • 3 cups cold whole milk
  • 1 tub (8 oz) thawed whipped topping
  • 1 box (14.4 oz) graham crackers
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream
  • 1 tbsp light corn syrup

Instructions:

  1. In a large mixing bowl, whisk the cold whole milk and vanilla instant pudding mixes for 2 minutes until thickened. Gently fold in the thawed whipped topping using a spatula until uniform.
  2. Line the bottom of a 9x13 inch glass baking dish with a single layer of graham crackers, breaking them as needed to fit the corners.
  3. Spread exactly half of the pudding mixture evenly over the first layer of crackers.
  4. Add a second layer of graham crackers over the pudding, followed by the remaining half of the pudding mixture.
  5. Place a third and final layer of graham crackers on top of the pudding.
  6. Prepare the glaze: Heat heavy cream in the microwave for 45-60 seconds until simmering. Pour over chocolate chips in a small bowl and let sit for 5 minutes. Stir until smooth, then whisk in the corn syrup.
  7. Pour the warm chocolate glaze over the top layer of crackers and spread to the edges with an offset spatula.
  8. Refrigerate for at least 8 hours to allow the graham crackers to soften into a cake-like texture.