2 small boxes French Vanilla Pudding
3 cups milk
Tub of Cool Whip (When available use the French Vanilla Cool Whip you'll love it!)
2 sleeves of graham crackers (the honey ones are good to use, but the cinnamon style ones are a bit too much for this recipe)
1 cup sugar
1/3 cup cocoa
1/8 teaspoon salt
1/4 cup milk
1/4 cup butter
1 teaspoon vanilla
Beat pudding and milk until it reaches a pudding consistency. Fold in Cool Whip. If you stir or beat in the Cool Whip you will over beat the mixture. Folding in Cool Whip means you will use a spoon or spatula to fold over in a gently manner instead of stirring the mixture.
Place this mixture in the fridge until ready for use to prepare the pie.
In a medium saucepan, mix sugar, cocoa, salt, and milk. Bring just to a boil, stirring constantly. Continue stirring for about 5 minutes. Remove from heat and add butter and vanilla.
This mixture should stay off the heated burner and will be used once the pie is put together. DO NOT REFRIGERATE AS IT WILL SET FASTER.
** Prepare the pie (the next step) in a quick manner as you do not want the chocolate topping to set.**
In a 13 x 9 pan, layer graham crackers, 1/2 the pudding mixture, crackers, other 1/2 of the pudding mixture, and top with crackers.
Pour the chocolate icing over the cake evenly, spread with a spatula if needed. Refrigerate several hours to set. (usually 3)
Instead of making it in the 13 x 9 pan, I made it into a 9 x 9 pan and a smaller pan (The Pampered Chef's 3 1/4 cup glass container) so Darell can have his own extra portions tomorrow. I know he's going to LOVE this!