n a medium bowl of pudding powder, milk and cool whip.
In a 9 x 13 baking dish, place a layer of Graham-Cracker squares on the ground. You may need to crush the crackers a bit to have enough crackers for the bottom of the mold.
Spread half of the pudding mixture on the crackers.
Place another layer of Graham cracker on the pudding mixture.
Then layer the other half of the pudding mixture on the crackers.
Cover with a last layer Graham Cracker.
Place cling film over the mold and place in the fridge for about 30 minutes to an hour to make the pudding firm.
When the chocolate glaze is ready, put it in the microwave for about 15 seconds (remove lids and aluminum foil before heating).
Take out the glaze and stir it. She should be easily distributed now.
Remove the plastic film from the mold and spread the chocolate glaze evenly on the top layer of the Graham Cracker.
Place cling film over the mold and place it in the fridge overnight.
This dessert will get better over time. The Graham Crackers take a lot of time to soften.
When they are finished, cut into slices and serve!
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