The chocolate is SO good - it's kind of hard, and by that I mean it's not just icing, and it's not a hard chocolate candy shell. It is perfect, and delicious, and just yummy. Make sure you refrigerate this overnight so the graham crackers have time to soften. It's only 9 am, but after typing this I feel like I need to go have a leftover piece of this amazing dessert.
2 (3.5 oz.) boxes vanilla instant pudding (sugar free/fat free)
3 c milk (I used unsweetened almond milk)
1 (12 oz.) container Cool Whip Lite
1/3 c cocoa
1 c sugar
1/4 c milk (unsweetened almond milk)
1 stick (1/2 c) butter
1 tsp vanilla
For the filling:
Combine pudding mix and milk; beat. Stir in Cool Whip.
Place a layer of graham crackers in the bottom of a 9x13" dish. Spread 1/2 of the pudding mixture over the graham crackers. Repeat with another layer of graham crackers and pudding; then top with a final layer of graham crackers.
For the topping:
Bring cocoa, milk, and sugar to a full rolling boil; boil about 1 minute, stirring very frequently. Remove from heat and cool one minute. Add butter and vanilla; stir until butter is melted.
Pour chocolate topping over the top layer of graham crackers. Refrigerate overnight.
Original recipe found here.