Ingredients:

  • 2 packages (3.4 oz each) Instant Vanilla Pudding mix
  • 2.5 cups cold 2% milk
  • 8 oz whipped topping, thawed
  • 0.5 cup plain non-fat Greek yogurt
  • 1 tsp pure vanilla bean paste
  • 14.4 oz honey graham crackers
  • 0.33 cup unsweetened Dutch-process cocoa powder
  • 1 cup granulated sugar
  • 0.25 cup whole milk
  • 0.5 cup unsalted butter
  • 1 tsp vanilla extract

Instructions:

  1. In a large mixing bowl, whisk the instant vanilla pudding mix with 2.5 cups of cold 2% milk for 2 minutes until it begins to thicken, holding a soft ribbon.
  2. Gently fold in the plain Greek yogurt and vanilla bean paste using a rubber spatula.
  3. Add the thawed whipped topping to the bowl and fold gently until the mixture is uniform and light. Do not overmix.
  4. Line the bottom of a 9x13 inch glass baking dish with a single layer of honey graham crackers, breaking them to fit the edges.
  5. Spread exactly half of the pudding mixture evenly over the first layer of crackers using an offset spatula, creating an even, flat layer.
  6. Layer more graham crackers directly on top of the pudding, followed by the remaining half of the custard.
  7. Top the final pudding layer with one last layer of graham crackers, pressing down very lightly to ensure contact.
  8. In a medium saucepan over medium heat, combine the cocoa powder, sugar, and 0.25 cup whole milk. Bring to a boil, stirring constantly, and boil for 1 minute.
  9. Remove from heat and whisk in the butter and vanilla extract until the glaze is smooth and glossy.
  10. Immediately pour the warm chocolate glaze over the top layer of crackers, smoothing it to the edges.
  11. Cover and refrigerate for at least 12 hours (up to 24 hours) to allow the crackers to hydrate and achieve a cake-like texture.