Ingredients:

  • 1 box (14 oz) honey graham crackers
  • 1 package (3.4 oz) instant vanilla pudding mix
  • 3 cups cold whole milk
  • 8 oz frozen whipped topping, thawed
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream

Instructions:

  1. Whisk the instant vanilla pudding mix into the cold milk for about 2 minutes until thickened.
  2. Gently fold in the thawed whipped topping using a spatula until the mixture is a uniform, pale cream color.
  3. Place a single layer of graham crackers at the bottom of a 9x13 inch baking dish, breaking them to fit the edges snugly.
  4. Spread one-third of the vanilla cream over the crackers, smoothing it to the edges.
  5. Repeat the cracker and cream layers two more times until there are three layers of each.
  6. Combine chocolate chips and heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until smooth.
  7. Pour the chocolate glaze over the final cream layer and tilt the pan to ensure an even coat.
  8. Cover loosely with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the crackers to soften.