Ingredients
Equipment
Instructions
Prepare the Vanilla Cream Filling
- In a large mixing bowl, combine the two packages of instant vanilla pudding mix and the 3 cups of cold milk. Whisk vigorously for about 2 minutes, until the mixture is smooth and has started to thicken.
- Gently fold the thawed whipped topping into the pudding mixture until just combined. Be careful not to overmix.
Assemble the Cake
- Arrange a single layer of graham crackers to cover the bottom of a 9x13 inch baking dish, breaking crackers as needed to fill any gaps.
- Spread half of the vanilla cream filling evenly over the graham cracker layer.
- Top with another single layer of graham crackers, followed by the remaining cream filling.
- Place one final layer of graham crackers on top.
Make the Chocolate Glaze and Chill
- In a medium saucepan, melt the butter over low heat. Remove from heat and whisk in the cocoa powder until smooth.
- Whisk in the 3 tbsp of milk and the vanilla extract. Gradually add the powdered sugar, whisking until the glaze is completely smooth and glossy.
- Let the glaze cool for 2-3 minutes, then pour it over the top layer of graham crackers. Use a spatula to spread it into an even layer.
- Cover the dish and refrigerate for at least 8 hours, or preferably overnight, before slicing and serving.
Notes
Tip 1: Do not rush the chilling time! It is essential for the graham crackers to soften to a cake-like texture.
Tip 2: Ensure your milk is very cold before making the pudding for the best set.
Tip 3: The cake is best served chilled directly from the refrigerator.
Tip 2: Ensure your milk is very cold before making the pudding for the best set.
Tip 3: The cake is best served chilled directly from the refrigerator.
