This is a mostly veganized version of a recipe a friend made at a party this weekend. The only non-vegan elements remaining are honey in the graham crackers and milkfat in the standard chocolate chips I bought at Hy-Vee. If you hunted a little harder for vegan versions of these two ingredients (according to Accidentally Vegan, Nabisco original graham crackers are vegan, and you could chop up vegan dark chocolate bars to sub for the chocolate chips), it'd be totally sinless.
1 package graham crackers
2 packages vanilla Jell-O Instant Pudding Mix
2 cups cold vanilla soy/rice milk
1 tub ricemellow creme (or vegan whipped topping)
2 cups semi-sweet chocolate chips (or chopped sweetened dark chocolate)
2 Tbsp margarine
1/4 cup soy/rice milk
Place a layer of graham crackers in the bottom of a 9x13 baking dish. Whisk the pudding mix and milk together and let sit for 5 minutes to set. Fold in the ricemellow creme.
Spread one half of the pudding mixture over the graham crackers. Top with more graham crackers, followed by the rest of the pudding. Top this with graham crackers, too.
Meanwhile, melt your chocolate chips, either in the microwave (30-second bursts, stirring after each one) or in a double boiler (I use a stainless mixing bowl over a pot of boiling water). Add the margarine and soy milk and stir until very smooth. Pour the chocolatey goodness over the graham crackers and refrigerate for 24 hours.
