With butter or margarine, lightly grease a 9- by 13-inch baking pan. Set aside. In a medium bowl, whisk the pudding mix with milk until thoroughly blended.
In the bowl of a stand mixer, on medium-high speed, beat the whipping cream until thick and stiff peaks form, about 5 minutes. Fold the whipped cream into the pudding mixture.
Arrange a single layer of graham crackers in the prepared pan. Top with half the pudding mixture. Use an offset spatula to spread evenly over the graham crackers.
Top with a second layer of graham crackers. Add the remaining pudding, spreading with the offset spatula. Top with a layer of graham crackers. Place the chopped chocolate and honey into a microwave-safe bowl.
Microwave on high power for 30 seconds. Stir until smooth and melted. Pour the glaze over the top layer of graham crackers. Use the offset spatula to spread evenly.
Place into the refrigerator, uncovered, or without allowing the cover to touch the chocolate. Allow to fully chill and set. This can be made a day or two in advance.
Ingredients:
- butter or margarine, for greasing
- 2 (3.4-ounce) boxes instant vanilla pudding & pie filling
- 2½ cups milk or soy milk
- 1 cup heavy cream or nondairy whipping cream (for parve I like Richwhip brand)
- 1 box honey-graham crackers
- 3 ounces good-quality semi-sweet chocolate, such as Scharffen Berger, broken into ½-inch pieces
- ½ cup honey, such as Golden blossom
Featured recipe: Banana Bread Nutella Muffins.
Learn more about Diane Israel. Also, see Diane Israel on LinkedIn.
Recipe by Susie Fishbein