Ingredients:
For the Filling:
- 1 package (1 oz) sugar-free vanilla instant pudding mix
- 2 cups non-fat milk
- 1 cup fat-free whipped topping
For the Layers:
- 1 package (14-16 oz) graham crackers
- 1 1/2 cups sugar-free chocolate syrup
- 1 cup fat-free whipped topping (for topping)
Instructions:
1. Make the Filling:
- In a large bowl, whisk together the sugar-free vanilla pudding mix and non-fat milk until well combined.
- Let the mixture sit for a few minutes to allow it to thicken.
- Gently fold in 1 cup of fat-free whipped topping until smooth and creamy.
2. Assemble the Layers:
- In the bottom of a 9×13-inch baking dish, arrange a layer of graham crackers.
- Pour half of the pudding mixture over the graham crackers and spread it evenly.
- Add another layer of graham crackers on top of the pudding mixture.
- Pour the remaining pudding mixture over the second layer of graham crackers and spread it evenly.
- Add a final layer of graham crackers.
3. Top with Chocolate Syrup:
- Pour sugar-free chocolate syrup over the top layer of graham crackers, spreading it evenly.
4. Refrigerate:
- Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight to allow the dessert to set.
5. Serve:
- Before serving, spread an additional cup of fat-free whipped topping over the top.
- Slice and serve chilled.
