Ingredients:

  • 2 packages (3.4 oz each) Instant French Vanilla Pudding mix
  • 3 cups cold whole milk
  • 8 oz thawed whipped topping
  • 1 tsp pure vanilla extract
  • 1 pinch fine sea salt
  • 14.4 oz honey graham crackers
  • 1 cup semi-sweet chocolate chips
  • 0.5 cup heavy whipping cream
  • 1 tbsp light corn syrup

Instructions:

  1. In a large bowl, whisk together the instant French vanilla pudding mix and cold whole milk for 2 minutes until it begins to thicken. Fold in the vanilla extract and salt.
  2. Gently fold the thawed whipped topping into the pudding mixture until no white streaks remain. Let the mixture sit for 5 minutes to fully set.
  3. Line the bottom of a 9x13 inch baking dish with a single layer of graham crackers, breaking them as needed to fit the edges.
  4. Spread half of the pudding mixture evenly over the first layer of crackers. Repeat with a second layer of crackers and the remaining pudding. Top with a final third layer of graham crackers.
  5. Heat heavy cream in a small saucepan until it simmers. Pour over chocolate chips and let sit for 5 minutes. Whisk until smooth, stir in corn syrup, and pour over the top layer of crackers.
  6. Cover and refrigerate the cake for at least 8 hours. This allows the graham crackers to absorb moisture and transition into a cake-like texture.