When I was a little girl, whenever we would go to visit my Grandma Smith, she and I would always make a Boston Cream Pie together.  To this day, I still think of her whenever I make and/or eat anything related to a Boston Cream Pie.  This dessert brought back some good memories.

2 (3.5 oz) boxes instant vanilla pudding

3 cups cold milk

1 (8 oz) container Cool Whip, thawed

1 (14.6 oz) box graham crackers

1 cup semisweet chocolate chips, divided

1/2 cup (1 stick) butter

1/2 cup sugar

1/4 cup milk

1 teaspoon vanilla

1  Whisk pudding mix and milk together in a large bowl until well blended then fold in Cool Whip.

2  In a 9 x 13″ pan, place a layer of graham crackers to cover bottom of pan completely, breaking up crackers to fit as needed.  Spread half the pudding mixture over the crackers.

3  Add another layer of graham crackers to cover pudding completely.  Spread remaining pudding mixture over crackers.  Top with final layer of graham crackers.

4  Over low heat, melt 1/2 cup chocolate chips, butter, sugar, and milk, whisking continually, until smooth.  Add vanilla and whisk to combine.

5  Pour chocolate mixture over top of dessert evenly, smoothing with spatula as needed.  Wait 5 minutes then sprinkle remaining chips over top.

6  Cover pan and freeze for at least 4 hours or overnight.

Here’s a closer look

recipe from Averie Cooks