Ingredients
2 (3 1/2 ounce) boxes French vanilla instant pudding
3 tablespoons milk
1 (14 ounce) box graham crackers
4 tablespoons cocoa powder
1 12 cups confectioners' sugar
Method
Sources
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Recipe1M+
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
Grade A bourbon vanilla beans for custards, ice cream, extracts
Pure vanilla extract — everyday baking, custards, frosting
Bucket-shaped mold — charlotte russe, apple charlotte
Sweetened chestnut cream — mont blanc, mousse, filling, spread
Small sago pearls — coconut sago pudding, tong sui, bubble tea
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blend pudding mix with milk by beating with a mixer until thickened. fold in whipped topping until well blended and set aside. layer a 9x13" baking pan with one layer of graham crackers. spoon half of the pudding mixture onto the crackers. repeat by adding another layer of graham crackers and another layer of pudding. top with a final layer of graham crackers. for the icing, sift the cocoa and confectioner's sugar until lumps are removed. place into a small saucepan and add the remaining icing ingredients. heat all ingredients and stir over moderate heat until dissolved and butter is melted. pour over graham cracker layer and spread to the sides to cover completely. refrigerate for 24 hours before serving.