Boston Cream Icebox Cake

INGREDIENTS:

two 3.5-ounce packets instant vanilla pudding (not cook-and-serve, not sugar-free)

one 8-ounce container whipped topping, thawed (I used fat free)

3 cups cold milk (I used skim; use cow’s milk and not soy, almond, etc. because pudding won’t set up)

one 14.6-ounce box graham crackers (I used Honeymaid lowfat honey)

1 cup semi-sweet chocolate chips, divided

1/2 cup (1 stick) unsalted butter

1/2 cup granulated sugar

1/4 cup milk

1 teaspoon vanilla extract

DIRECTIONS:

Line a 9×13-inch pan with aluminum foil; set aside.
To a large bowl, add the pudding mix, whipped topping, milk, and whisk to combine; set aside.
Add an even, flat layer of graham crackers to completely cover the bottom of the pan, breaking crackers as necessary for complete coverage.
Add half the pudding mixture and spread evenly over graham crackers.
Add another layer of graham crackers to cover completely.
Add the remaining pudding mixture and spread evenly.
Top with a final layer of graham crackers. Note – I was about half of one graham cracker short (about 2 square inches) and didn’t have complete coverage in one corner but it worked out okay; set aside.
To a medium saucepan, add 1/2 cup chocolate chips, butter, sugar, milk, and heat over low heat to melt, whisking continuously.
Add the vanilla and whisk to combine.
Evenly pour the chocolate mixture over the top graham cracker layer, lightly smoothing with a spatula as necessary.
Wait about 5 minutes for chocolate to cool slightly before evenly sprinkling with the remaining 1/2 cup chocolate chips (if you add them too soon, they’ll be prone to melting into the already melted chocolate).
Cover pan and freeze for at least 4 hours, or overnight. Slice and serve. Store cake in the fridge or freezer based on preference (fridge for more of a melty texture or freezer for a more solid texture) for up to 5 days, noting crackers will become softer as time passes.