Ingredients
Instant vanilla pudding mix (3.4 oz)
Milk (2 cups)
Cream cheese (8 oz, full-fat)
Powdered sugar (1 1/2 cups total)
Vanilla extract (2 teaspoons total)
Frozen whipped topping (12 oz, thawed)
Graham crackers (24, crushed)
Glazed chocolate (1 package 2-oz semi-sweet, melted)
Cocoa powder (1/4 cup, optional for glaze consistency)
Instructions
Combine graham crackers in a 9×13-inch dish; press to form a solid base.
Mix pudding mix with milk, chill 10 minutes.
Blends softened cream cheese with 1/2 cup powdered sugar and 1 tsp vanilla until smooth.
Spread pudding base over cracker crust, let set 15-20 minutes.
Frost with cream cheese mixture, refrigerate 1 hour.
Layer whipped topping (spray can included) and smooth top.
Melt chocolate with 1 tbsp milk until glossy, drizzle over chilled cake.
Grind remaining graham crackers (1-2 oz) and sprinkle over top.
Chill at least 2 hours before serving.
Notes
Use milk chocolate or white chocolate for glaze if preferred
Replace graham crackers with Honey Maid brand for optimal texture
Whipped topping requires 2-3 sprays per 25 cm section
Can be assembled 24 hours in advance
Store covered in fridge up to 2 days
- Prep Time: 25
- Cook Time: 5
- Category: No-Bake Dessert Recipes
- Method: No-bake refrigerator assembly
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 of 12 servings
- Calories: 350
- Sugar: 28g
- Sodium: 230mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 42g
- Fiber: 1.2g
- Protein: 5g
- Cholesterol: 50mg