Ingredients
- 2 packages (200 g each) graham crackers
- 2 boxes (96 g each) instant vanilla pudding mix
- 3 cups cold milk
- 1 container (225 g) whipped topping, thawed
- 1 cup heavy cream
- 1/4 cup unsweetened cocoa powder
- 1 cup powdered sugar
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together instant vanilla pudding mix and cold milk for 2–3 minutes until thickened. Let it set for a few minutes.
- Gently fold in whipped topping until smooth and airy.
- In a 9×13-inch dish, layer graham crackers on the bottom.
- Spread half of the pudding mixture evenly over the crackers.
- Add another layer of graham crackers, then spread remaining pudding mixture.
- Top with a final layer of graham crackers.
- In a bowl, whisk heavy cream, cocoa powder, powdered sugar, vegetable oil, and vanilla extract until smooth and glossy.
- Pour and spread chocolate topping evenly over the top layer.
- Cover and refrigerate for at least 6 hours or overnight until softened and set.
Notes
- Chill overnight for best texture and flavor.
- Use chocolate pudding for a richer variation.
- Add fruit like bananas or strawberries between layers.
- Substitute homemade whipped cream for better flavor.
- Store refrigerated up to 4 days.
- Do not freeze as it affects texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 28g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg
