Ingredients:

  • 12–15 full graham cracker sheets (about 1 sleeve, ~180–200 g)
  • 2 (3.4 oz / 96 g total) packages instant vanilla pudding mix
  • 3 cups (720 ml) cold milk
  • 8 oz (226 g) frozen whipped topping, thawed OR 2 cups (480 ml) lightly sweetened whipped cream
  • 1 tsp (5 ml) pure vanilla extract (optional)
  • 1/2 cup (113 g) unsalted butter
  • 1/3 cup (35–40 g) unsweetened cocoa powder, sifted
  • 1/4 cup (60 ml) milk or heavy cream
  • 2 cups (240 g) powdered (confectioners') sugar, sifted
  • Pinch of fine salt
  • Optional garnish: sea salt flakes, chopped toasted nuts, or extra whipped cream

Instructions:

  1. Prepare the filling: whisk both instant vanilla pudding mixes into 3 cups cold milk until smooth and beginning to thicken, about 2 minutes.
  2. Fold in the thawed whipped topping (or whipped cream) and vanilla extract until homogeneous and spreadable; the filling should be thick but spreadable.
  3. Line the bottom of a 9 x 13-inch pan with a single layer of whole graham crackers, breaking crackers to fill gaps as needed.
  4. Spread about one-third of the filling evenly over the first graham cracker layer using an offset spatula for smoothness.
  5. Repeat layers: add another graham cracker layer, spread the next third of the filling, then add a third cracker layer and finish by spreading the remaining filling on top.
  6. Make the chocolate glaze: in a small saucepan over low heat, melt the butter and whisk in the sifted cocoa powder until smooth.
  7. Stir in 1/4 cup milk or cream and bring to a gentle simmer for 30–60 seconds; remove from heat and whisk in the powdered sugar and a pinch of salt until glossy and pourable. Adjust thickness with a splash more milk or a bit more powdered sugar as needed.
  8. Pour the warm (not piping hot) glaze over the top layer and spread to the edges; the glaze will set glossy as it cools.
  9. Cover loosely with plastic wrap and refrigerate at least 4 hours, preferably overnight, until the graham crackers are softened and the cake is firm.
  10. Serve: remove from fridge 10–15 minutes before slicing for cleaner cuts, slice into 12 portions, garnish if desired, and serve chilled.