Averie Cooks

0 Line a 9×13-inch pan with aluminum foil; set aside.
1 To a large bowl, add the pudding mix, whipped topping, milk, and whisk to combine; set aside.
2 Add an even, flat layer of graham crackers to completely cover the bottom of the pan, breaking crackers as necessary for complete coverage.
3 Add half the pudding mixture and spread evenly over graham crackers.
4 Add another layer of graham crackers to cover completely.
5 Add the remaining pudding mixture and spread evenly.
6 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.
7 To a medium saucepan, add 1/2 cup chocolate chips, butter, sugar, milk, and heat over low heat to melt, whisking continuously.
8 Add the vanilla and whisk to combine.
9 Evenly pour the chocolate mixture over the top graham cracker layer, lightly smoothing with a spatula as necessary.
10 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).
11 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.