Ingredients
14⅖ozgraham crackers,(3 packages)
3⅖ozFrench Vanilla Instant Pudding Mix,(2 boxes)
2¾cupmilk
8ozcool whip,(1 carton) thawed
1cupsugar
⅓cupunsweetened cocoa powder
¼cupmilk
½cupunsalted butter,or 8 tbsp, cut into cubes
1tspvanilla
Preparation
In a large bowl, combine both boxes of dry pudding mix and milk and whisk together until well combined. Fold in the thawed Cool Whip; set aside. Cover the bottom of a 9×13-inch baking pan with a single layer of graham crackers.
Pour ½ of the pudding mixture over the top and spread out evenly. Cover completely with another layer of graham crackers, followed by the remaining pudding mixture and then a final layer of graham crackers.
Break some of the graham crackers into smaller pieces to fully cover the pudding. Refrigerate while preparing the chocolate icing.
In a medium saucepan, whisk together the sugar and cocoa until no lumps of cocoa remain. Whisk in the milk and heat over medium heat until the sugar is dissolved. Bring to a boil and boil for 1 minute.
Remove from heat and whisk in the butter and vanilla until the butter is melted and the mixture is smooth. Remove dessert from the refrigerator and pour the hot chocolate icing over the slightly chilled dessert; spread out evenly.
Return to the refrigerator and chill overnight.
Once the icing on top of the dessert has cooled, cover the baking dish with a lid, foil, or plastic wrap.
The following day, slice and serve.
