Ingredients
Equipment
Method
- In a large bowl, whisk together the two packages of instant vanilla pudding mix with 3 cups of cold milk. Continue whisking until the pudding begins to thicken, which should take about 2-3 minutes.2 packages instant vanilla pudding mix, 3 cups milk
- Gently fold the thawed frozen whipped topping into the thickened vanilla pudding until it is fully combined and the mixture is smooth and creamy.1 container frozen whipped topping
- Arrange a single layer of graham crackers on the bottom of a 9x13-inch baking dish, breaking them as needed to fit the dish completely.1 package graham crackers
- Evenly spread the vanilla pudding and whipped topping mixture over the layer of graham crackers, ensuring there are no gaps.
- Place another layer of graham crackers on top of the pudding mixture, again breaking them to fit as needed.1 package graham crackers
- In a medium saucepan over low heat, combine the semi-sweet chocolate chips, unsalted butter, and light corn syrup. Stir continuously until the chocolate and butter are completely melted and the mixture is smooth. Once melted, remove from heat and stir in the vanilla extract.12 ounce bag semi-sweet chocolate chips, 1/2 cup unsalted butter, 2 tablespoons light corn syrup, 1 teaspoon vanilla extract
- Immediately pour the warm chocolate glaze over the top layer of graham crackers, spreading it evenly to cover the entire surface.
- Cover the baking dish with plastic wrap or a lid and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cake to set. This chilling period is crucial for the cake to firm up properly.
Notes
This cake is best stored in the refrigerator and will stay fresh for up to 3 days. It can also be frozen for up to 1 month.
