Nice and light dessert . Although I used the ingredients for this recipe I did make modifications for prep, serving size and refrigeration time. I halved recipe, used a standard sized loaf pan. Using kitchen shears, I did cut some of the graham crackers to fit the pan. I dipped the graham crackers into milk before placing in the pan to soften up slightly. I did not put the chocolate on the dessert until after it set up. Instead of refrigerating for 4-24 hours, I froze for 2 hours. Drizzled chocolate sauce upon serving. I used french vanilla pudding, next time I will use cheesecake flavor. I think I will also add a cooled layer of chocolate upon the second graham cracker layer, then refrigerate until firm, then add the next layer of pudding and top layer of graham cracker.
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