Ingredients
1 box graham crackers (3 sleeves)
2 pkg (3.5 ounce) instant vanilla pudding mix
3 cups milk
8 oz semi sweet or dark chocolate chips
Butterfinger crumbles
Tools
Medium bowl
9x13 dish
Directions
Step 1
In a bowl, combine vanilla pudding mix with cold milk. Whisk for several minutes until the pudding starts to thicken. Stir in Whipped cream.
2 pkg (3.5 ounce) instant vanilla pudding mix
3 cups milk
Step 2
Spread a thin layer of pudding mixture in a 9x13 pan just to coat the bottom.
Step 3
Arrange approx. 1 sleeve of graham crackers on the bottom of a pan, breaking them as needed to fit around the top and bottom edges.
1 box graham crackers (3 sleeves)
Step 4
Evenly spread half of the pudding mixture over the crackers. Sprinkle as much of the Butterfinger crumbles as you'd like.
Butterfinger crumbles
Step 5
Top with another layer of graham crackers, then the remaining pudding mixture. Top with a final layer of graham crackers.
Step 6
Heat remaining 1 cup heavy cream in a small saucepan over medium-high until just boiling.
Step 7
Pour over chocolate in a small heatproof bowl, and let stand until chocolate melts, then stir until smooth.
Step 8
Spread over graham cracker layer, smoothing top with an spatula.
Step 9
Refrigerate to set, at least 2 hours and up to overnight.
Step 10
Spread a layer of whipped cream on top, then sprinkle with more Butterfinger crumbles.
Step 11
To get clean slices you can freeze for about 30 minutes. Serve cold.
