Every time I make this dessert I take a bite then ask myself why I don’t make it more often! It’s extremely simple to make, and always a crowd pleaser! Something truly wonderful happens when it sets in the fridge. The creamy French vanilla pudding layer starts to soften the graham crackers, and the homemade chocolate sauce on top cools into the perfect consistency to tie it all together. My mouth is watering just thinking about it!
-Katie
Twin Tips:
- Although we definitely prefer the french vanilla flavor best, regular vanilla pudding can be swapped in a pinch!
- This recipe is perfect for serving a lot of people! Depending on moderate or large servings, i’d say you could feed 20-30 people.
- Don’t skimp on the fridge time! You really need that time in the refrigerator to completely set the chocolate topping and give the graham crackers time to soften.
Ingredients
2 3.4oz boxes French vanilla pudding mix
3 cups milk
1 8oz container whipped topping, thawed
1 box graham crackers
Topping:
1/4 cup milk
1 cup sugar
1/3 cup cocoa
2 tablespoons butter
1 teaspoon vanilla
Directions:
- Mix the vanilla pudding powder with the milk and let it set until thick.
- Arrange a layer of graham crackers at the bottom of your pan(there will be three layers of graham crackers total).
- Gently fold the whipped topping into the pudding until combined.
- Spread half of the pudding mixture over the graham crackers in an even layer.
- Add another layer of graham crackers and top with the remaining pudding.
- Add the final layer of graham crackers on top.
- Make the chocolate topping: whisk the cocoa powder, sugar, and milk together in a small saucepan over medium heat until smooth.
- Allow to boil for one minute while continuing to whisk.
- Take off of heat and whisk in the vanilla and butter.
- Allow to cool for a couple minutes before pouring the chocolate ganache over the top.
- Refrigerate for at least four hours (or best overnight!)
Katie + Beth | Twins at the Table
