Ingredients
14 to 15 whole graham crackers3-1/2 cups 2% milk2 packages (3.4 ounces each) instant vanilla pudding mix1 carton (8 ounces) frozen whipped topping, thawedTOPPING:2 ounces semisweet chocolate2 tablespoons butter1-1/2 cups confectioners’ sugar3 tablespoons 2% milk1 teaspoon light corn syrup1 teaspoon vanilla extract
Preparation
Line a 13x9-in. dish with half the graham crackers, breaking crackers to fit as needed.
Whisk milk and pudding mixes 2 minutes; let stand until soft-set, about 2 minutes. Fold in whipped topping. Spread mixture evenly over crackers. Top with remaining crackers.
In a microwave-safe bowl, microwave chocolate and butter until melted; stir until blended. Stir in remaining ingredients. Spread over top. Refrigerate, covered, 8 hours or overnight.
