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Instructions
- In a large bowl, whisk together the instant vanilla pudding mix and milk until smooth and thickened, about 2 minutes. Gently fold in the whipped topping until combined.
- In a 9×13 inch baking dish, arrange a single layer of graham crackers to cover the bottom completely.
- Spread half of the pudding mixture over the graham crackers. Add another layer of graham crackers on top.
- Spread the remaining pudding mixture over this layer, and top with a final layer of graham crackers.
- In a small saucepan over medium heat, combine the chocolate chips, heavy cream, and butter. Stir until the chocolate is fully melted and smooth. Remove from heat and stir in the vanilla extract.
- Pour the chocolate mixture over the top layer of graham crackers, spreading it evenly to the edges.
- Refrigerate for at least 4 hours or overnight to allow the flavors to meld and the graham crackers to soften.
- Slice and serve chilled. Enjoy!
Chef’s Tips
- For a richer flavor, use dark chocolate chips instead of semi-sweet.
- Let the dessert sit overnight for best results; the graham crackers will soften perfectly.
- Top with shaved chocolate or nuts for added texture and visual appeal.
Nutrition (per serving)
Approximate calories: 280, Protein: 4g, Carbs: 45g, Fat: 11g
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