I’m telling you, once you’ve had a taste of this with your coffee, you’ll never want cake again! This is so creamy and delicious – and those chocolate pudding layers just melt in your mouth. The great thing about this recipe is that you can make it the day before and keep it in the fridge until it’s time for dessert!
- 1 box chocolate grahams
- 2 − 8 oz packages cream cheese, softened
- ½ cup granulated sugar
- ¼ cup milk
- ½ tsp salt
- 24 oz whipped cream (dairy or dairy-free) or whipped topping
- 2 – 3 oz boxes chocolate instant pudding
- 3 cups milk
Cover bottom of baking dish with chocolate grahams, breaking to fit if needed, then set aside.
Beat cream cheese, sugar, milk and salt in a bowl until no lumps remain. Fold half container of whipped topping into cream cheese mixture; reserve remaining half container of whipped topping.
Beat pudding mix with 3 cups milk in separate mixing bowl for 2 minutes.
Spread half of cream cheese mixture evenly over graham layer in baking dish. Place half of pudding mixture over cream cheese; spread evenly. Cover pudding with additional layer of graham crackers and repeat layers of cream cheese and pudding. Top with reserved whipped topping or whipped cream and sprinkle with crushed graham cracker crumbs or shaved chocolate, if desired.
Refrigerate at least 3 hours.
Quick Tip: Add different flavors to the cream cheese for a change! Try vanilla or orange zest.
Thanks to Everyday Dishes for this tasty dessert to serve the masses!