Yields: 16 servings Prep time: 4 hours 15 minutes (includes chilling) Cook time: 15 minutes
Ingredients
- Graham Base & Layers:
- 27 whole Graham Crackers (broken into 54 squares)
- Cream Filling:
- 1 package (5.1 oz / 144g) instant vanilla pudding mix
- 3 cups (720 ml) 2% milk, thoroughly chilled
- 1 container (16 oz / 453g) frozen whipped topping (like COOL WHIP), thawed in refrigerator
- Mocha Chocolate Glaze:
- 7/8 cup (193g) packed light brown sugar
- 7 tablespoons (37g) unsweetened cocoa powder
- 1 ½ teaspoons instant espresso powder
- 1/8 teaspoon salt
- 7 tablespoons (99g) unsalted butter
- 7 tablespoons (105 ml) 2% milk
- 1 tablespoon + 2 teaspoons (25 ml) vanilla extract
- White Chocolate Accent:
- 7/8 cup (150g) white chocolate chips
Instructions
- Prepare the Cream Filling: In a spacious bowl, combine the instant vanilla pudding mix and 3 cups of very cold milk. Whisk vigorously with an electric mixer on medium speed for about 2 minutes, or until it begins to thicken noticeably. Allow the pudding to set for about 5 minutes. Gently fold the thawed whipped topping into the set pudding until fully incorporated and no streaks remain. Set aside.
- Assemble the Layers: Select a 9×13 inch baking dish. Arrange a single, even layer of graham cracker squares on the bottom of the dish, covering the entire surface (you’ll use approximately 18 squares). Spread half of the prepared cream filling mixture evenly over the graham cracker layer. Place another layer of graham cracker squares (about 18) on top of the cream. Gently spread the remaining half of the cream filling over this second layer of crackers. Finish with a final, third layer of graham cracker squares (about 18), ensuring even coverage.
- Craft the Mocha Chocolate Glaze: In a small bowl, whisk together the brown sugar, cocoa powder, instant espresso powder, and salt until combined. In a medium saucepan over medium heat, melt the butter completely. Pour in the 7 tablespoons of milk and bring the mixture to a gentle, slow boil. Allow it to boil gently for 3-5 minutes, stirring frequently to prevent scorching. Remove the saucepan from the heat. Immediately add the combined dry ingredients (brown sugar mixture) to the hot liquid. Return the saucepan to low heat and whisk constantly until the glaze is smooth, glossy, and slightly thickened, approximately 2-3 minutes. Remove from heat once more and stir in the vanilla extract until blended. Let the glaze cool slightly for 3-5 minutes – it should still be pourable but not piping hot.
- Glaze and Chill: Carefully pour the warm Mocha Chocolate Glaze over the top layer of graham crackers in the baking dish. Tilt the dish gently or use an offset spatula to ensure the glaze covers the entire surface evenly. Cover the dish loosely with plastic wrap or foil. Refrigerate the dessert for a minimum of 4 hours, or preferably overnight, to allow the crackers to soften and the flavors to meld.
- Add White Chocolate Accent: Just before you plan to serve, place the white chocolate chips in a microwave-safe bowl. Microwave on medium power (50%) in 20-30 second intervals, stirring well after each interval, until the chips are melted and smooth. This usually takes between 60 and 90 seconds depending on microwave wattage. Be careful not to overheat.
- Serve: Remove the chilled dessert from the refrigerator. Using a spoon or a small piping bag with the tip snipped off, drizzle the melted white chocolate decoratively over the chocolate glaze. Cut the dessert into 16 rectangular portions. Serve immediately and enjoy!
Nutritional Information (Per Serving)
(Estimates based on standard nutritional databases for the specified ingredients and quantities, divided by 16 servings. Actual values may vary based on specific brands and measurement accuracy.)
- Calories: Approx. 405 kcal
- Total Fat: Approx. 16.8 g
- Saturated Fat: Approx. 10 g (Estimate)
- Total Carbohydrates: Approx. 60.4 g
- Dietary Fiber: Approx. 1.4 g
- Total Sugars: Approx. 37.4 g
- Protein: Approx. 4.8 g
- Sodium: Approx. 200 mg (Estimate, includes added salt)
