Ingredients:

  • 2 boxes (3.4 oz each) instant vanilla pudding mix
  • 3 cups cold whole milk
  • 8 oz thawed whipped topping
  • 2 tsp pure vanilla extract, divided
  • 14.4 oz honey graham crackers
  • 1/3 cup unsweetened cocoa powder
  • 1.5 cups granulated sugar
  • 1/2 cup whole milk
  • 1/2 cup unsalted butter

Instructions:

  1. In a large bowl, whisk 3 cups of cold milk with both boxes of instant pudding mix for 2 minutes. Let sit for 5 minutes to thicken.
  2. Gently fold in the whipped topping and 1 teaspoon of vanilla extract into the pudding mixture until seamless.
  3. Line the bottom of a 9x13 inch baking dish with a single layer of graham crackers, breaking them as needed to fit.
  4. Spread half of the pudding mixture evenly over the first layer of crackers.
  5. Add a second layer of graham crackers on top of the pudding, followed by the remaining half of the pudding mixture.
  6. Add a final third layer of graham crackers on top.
  7. In a medium saucepan, whisk together the cocoa powder, sugar, and 1/2 cup milk. Bring to a boil and let boil for 1 minute while stirring constantly.
  8. Remove glaze from heat and stir in the butter and the remaining 1 teaspoon of vanilla extract until smooth and glossy.
  9. Pour the warm glaze over the top layer of crackers. Refrigerate for at least 8 hours (ideally 24 hours) to allow the crackers to soften into a cake-like texture.