Ingredients:
- 1 ½ boxes Honey Graham Crackers
- 2 large packages (3.4 oz / 96 g each) Instant Vanilla Pudding Mix
- 3 cups (720 ml) Cold Whole Milk
- 1 teaspoon Pure Vanilla Extract (for filling)
- 1 container (8 oz / 225 g) Frozen Whipped Topping, thawed
- ½ cup (115 g) Unsalted Butter
- ⅓ cup (40 g) Unsweetened Cocoa Powder
- 2 cups (240 g) Icing Sugar (Powdered Sugar), sifted
- ¼ cup (60 ml) Whole Milk (for glaze)
- 1 teaspoon Pure Vanilla Extract (for glaze)
Instructions:
- Prep the Pan: Lightly grease a 9x13 inch pan. Set aside.
- Whisk the Pudding: In a large mixing bowl, vigorously whisk together the instant pudding mix, 3 cups of cold milk, and 1 teaspoon of vanilla extract for two full minutes until the mixture begins to thicken.
- Rest and Fold Topping: Allow the pudding mixture to sit for five minutes to fully set up. Gently fold in the entire container of thawed whipped topping using a spatula until just combined and fluffy.
- First Layer Assembly: Lay a single layer of graham crackers across the bottom of the prepared pan, breaking them as needed to fit the corners. Spoon half of the creamy vanilla filling evenly over this cracker layer.
- Second Layer Assembly: Add a second layer of graham crackers, spread the remaining vanilla filling evenly over this layer, and finally, top the filling with the last layer of graham crackers.
- Prepare Glaze: In a small saucepan over medium heat, melt the butter. Whisk in the cocoa powder until smooth; cook for 30 seconds, stirring continuously. Remove from heat.
- Finish Glaze and Pour: Gradually whisk in the sifted icing sugar and the ¼ cup of milk until smooth and uniform. Stir in the final teaspoon of vanilla extract. Pour the warm glaze evenly over the final cracker layer, ensuring all crackers are covered.
- Crucial Setting Time: Cover the pan tightly with cling film and refrigerate for a minimum of 4 hours, but preferably 6 hours or overnight. This allows the crackers to soften completely to create the classic Eclair Cake texture.