Description

A simple no-bake dessert layered with graham crackers, creamy vanilla pudding, and a rich chocolate topping that softens into a cake-like texture after chilling.

Ingredients

2 boxes instant vanilla pudding mix (3.4 oz each)

3 cups cold milk

1 container whipped topping (8 oz), thawed

1 box graham crackers

1 cup heavy cream

1 cup semi-sweet chocolate chips

2 tbsp butter

1 tbsp corn syrup

1 tsp vanilla extract

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Instructions

Whisk the instant vanilla pudding mix and cold milk together in a large bowl for about 2 minutes until thickened.
Gently fold the whipped topping into the pudding until smooth and fully combined.
Arrange a single layer of graham crackers across the bottom of a 9×13-inch baking dish.
Spread half of the pudding mixture evenly over the graham crackers.
Add another layer of graham crackers on top of the pudding.
Spread the remaining pudding mixture evenly over the second layer.
Finish with a final layer of graham crackers.
In a saucepan over low heat, combine heavy cream, chocolate chips, butter, and corn syrup. Stir until melted and smooth.
Remove from heat and stir in vanilla extract. Let cool slightly.
Pour the chocolate topping over the final graham cracker layer and spread evenly.
Cover and refrigerate for at least 6 hours or overnight until set.
Slice and serve chilled.

Notes

For variation, use chocolate or cheesecake pudding instead of vanilla.

Add sliced bananas or strawberries for a fruity twist.

Use dark chocolate chips for a richer topping.

Store covered in the refrigerator for up to 4 days.

Best made ahead and chilled overnight for ideal texture.

Let sit a few minutes before slicing for cleaner cuts.

Prep Time: 20 minutes
Cook Time: 5 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420 kcal
Sugar: 28 g
Sodium: 320 mg
Fat: 24 g
Saturated Fat: 14 g
Unsaturated Fat: 8 g
Trans Fat: 0.5 g
Carbohydrates: 45 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 55 mg