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This is the easiest ‘cake’ you’ll ever make because there’s no mixer and no baking and it’s wonderfully rich and luscious. The cake plays on a Bostom cream pie that meets an eclair. The vanilla pudding and whipped topping just melt in your mouth while the graham crackers add subtle crunch and texture. The chocolate topping is smooth and silky with additional chocolate chips sprinkled because you can never have too much chocolate.
INGREDIENTS:
- two 3.5-ounce packets instant vanilla pudding (not cook-and-serve, not sugar-free)
- one 8-ounce container whipped topping, thawed (I used fat free)
- 3 cups cold milk (I used skim; use cow’s milk and not soy, almond, etc. because pudding won’t set up)
- one 14.6-ounce box graham crackers (I used Honeymaid lowfat honey)
- 1 cup semi-sweet chocolate chips, divided
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup granulated sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
DIRECTIONS:
- Line a 9×13-inch pan with aluminum foil; set aside.
- To a large bowl, add the pudding mix, whipped topping, milk, and whisk to combine; set aside.
- Add an even, flat layer of graham crackers to completely cover the bottom of the pan, breaking crackers as necessary for complete coverage.
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