2 (3.5 ounce) packages instant white-chocolate pudding mix
3 cups milk
1 tsp vanilla
1 (8 ounce) container cool whip
1 (7 ounce) jar marshmallow cream
1 (16 ounce) package graham craackers
1 cup grated bittersweet chocolate
1/2 cup heavy cream
1/4 cup light corn syrup
8 ounces bittersweet chocolate (chopped)
In medium bowl combine pudding mixes, milk and vanilla; whisk for 2 minutes or until thickened.
In another bowl combine cool whip and marshmallow cream, beat at medium speed with electric mixer until smooth.
Add marshmallow mixture to pudding mixture, whisk to combine.
Place single layer of crackers in bottom of 13×9 inch baking dish. Do not crumble. Gaps may be filled with broken crackers if desired.
Spoon half of pudding mixture over crackers and spread evenly. Sprinkle pudding mixture with 1/2 cup grated chocolate. Repeat layers of crackers, remaining pudding mixture and grated chocolate, ending with crackers.
In small saucepan heat cream and corn syrup until bubbly. Pour over chopped chocolate, whisk until smooth.
Spread chocolate mixture over crackers.
Dessert must be refrigerated for at least 4 hours before slicing.
Store, covered tightly in refrigerator.
