For the cake
3 cups of milk
1 package of graham crackers
1 container of 8 ounces of Cool Whip
2 packets of instant vanilla pudding
For the filling:
1 cup of sugar
1/2 cup of butter
1/2 cup semi-sweet chocolate, chopped
1/4 cup of milk
1 teaspoon of vanilla
Line a 9 x 13-inch mold with parchment paper.
Place a layer of graham crackers, the bottom of the pan must be completely covered.
In a bowl, mix the pudding powder, Cool Whip, and milk.
Spread half of the mixture evenly over the graham crackers.
Add another layer of graham crackers and top with remaining pudding mixture.
Then spread a final layer of graham crackers.
In a saucepan, combine all the ingredients for the chocolate filling.
Once all ingredients have melted and mixed well, remove from heat.
Pour over graham crackers.
Cover with plastic wrap and refrigerate for at least 4 hours.