Ingredients:
- 2 (3.5 oz) instant vanilla pudding mix
- (8oz) container Cool Whip, thawed
- 3 cups cold milk
- 1 box graham crackers
- 1 cup semi sweet chocolate chips, divided
- 1/2 cup (1 stick) butter
- 1/2 cup sugar
- 1/4 cup milk
- 1 tsp vanilla extract
Directions:
- In a large bowl, whisk together pudding mix, whipped topping, and 3 cups milk - wait until set
- Put very thin layer of pudding mix at the bottom of a 9x13 pan
- Place 1 layer of graham crackers on top of pudding
- Spread 1/2 of pudding mixture over graham crackers
- Place 1 layer of graham crackers on top of pudding
- Spread remaining pudding mixture over graham crackers
- Top with final layer of graham crackers
- In medium saucepan, combine 1/2 cup chocolate chips, butter, sugar, and 1/4 cup milk - heat on low and continue to whisk until chocolate melts
- Remove from heat - add vanilla and whisk to combine
- Spread chocolate mixture evenly over top graham cracker layer
- Allow chocolate to cool slightly and then add remaining 1/2 cup chocolate chips
- Cover and freeze at least 4 hours, or overnight
- Cake can be stored in freezer or refrigerator
Original Recipe: https://www.averiecooks.com/2016/06/boston-cream-icebox-cake.html#