An easy no-bake dessert, just assemble and let chill!
A family favorite recipe, that I love to make in the summertime. My parents both loved this one 🙂 Please Note: The recipe as listed is for the full-size, which makes a 9x13 pan. I cut all of the ingredients in half and use a glass 8x8 Pyrex for the two of us.
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Ingredients
- 22 1/2 sheets graham crackers about 1 14 oz box; divided
- Cooking Spray
- 3 cups milk
- 2 3.4 oz packages vanilla pudding mix
- 1 8 oz tub cream cheese or use a very softened block if you have that on hand
- 1 8 oz tub whipped topping Cool Whip or other brand, thawed and softened
- 1/4 cup milk
- 2 tablespoons butter or margarine softened
- 2 tablespoons honey
- 2 ounces unsweetened chocolate melted
- 1 1/2 cups powdered sugar sifted
Ingredients
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Instructions
- Arrange 7 1/2 graham cracker sheets in the bottom of a 13x9 inch baking dish coated with cooking spray.
- Combine 3 cups milk, pudding mix, and cream cheese in a large bowl, and beat at low speed of a mixer 1 minute or until thick. Fold in whipped topping.
- Spread half of the pudding mixture over graham crackers, and top with 7 1/2 graham cracker sheets. Repeat the procedure with the remaining half of pudding mixture and 7 1/2 graham cracker sheets.
- Combine 1/4 cup milk, softened margarine, honey, and unsweetened chocolate in a medium bowl, and beat well with a mixer.
- Gradually add powdered sugar to milk mixture, and beat well. Spread chocolate glaze over graham crackers.
- Cover dessert and chill for at least 4 hours.
Recipe Notes
Stacy's Notes:
- My recipes notes said I started making this in 2003.
- It was originally a low fat recipe, possibly from Cooking Light.
- You can use low-fat or sugar free products, or full fat, full sugar, whatever you have on hand.
- The original recipe as written makes a 9x13, but it works great to cut everything in half and use a glass 8x8 glass pyrex pan.
- This one is so easy, and no bake, so you don't have to heat up your kitchen!
- Chill a minimum of 4 hours, better after 8. It actually is better the next day or so, just keep refrigerated.
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