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