Instructions
Make the Pudding Mixture
In a large bowl, whisk the pudding mix with cold milk until thickened.
Gently fold in the whipped topping until smooth and creamy.
Assemble the Layers
In a 9×13-inch baking dish:
Arrange a layer of graham crackers on the bottom.
Spread half of the pudding mixture over the crackers.
Add another layer of graham crackers, then spread the remaining pudding mixture.
Top with a final layer of graham crackers.
Make the Chocolate Topping
In a medium saucepan, combine cocoa powder, sugar, melted butter, and milk.
Cook over medium heat, stirring constantly until it comes to a boil.
Boil for 1 minute, then remove from heat.
Stir in vanilla extract and let cool for 10–15 minutes until slightly thickened.
Top the Cake
Pour the cooled chocolate mixture evenly over the top layer of graham crackers.
Use a spatula to spread it into an even layer.
Chill
Cover the dish with plastic wrap.
Refrigerate for at least 4 hours, or preferably overnight, to allow the layers to set.
Serve
Slice and serve chilled.
Optional: Garnish with chocolate shavings, whipped cream, or fresh berries.
Tips
Make Ahead: Best made the day before for easy slicing and best texture.
Flavor Boost: Add a layer of sliced bananas or strawberries between the pudding layers.
Shortcut: Use store-bought chocolate frosting (melted slightly) in place of homemade topping for a quicker option.
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High School Ends
