How to make it

  • Prepare the custard or pudding according to the package directions.
  • In a 9x13 pan ( I used a disposable aluminum pan ) , arrange an even layer of vanilla wafer cookies, then top with half of the custard. Repeat with another layer of cookies, then the remaining custard. Finish with a layer of vanilla wafers, only arrange them upside-down so the bottoms (the flat side) is facing up. Set aside and make the icing.
  • In a small saucepan over medium heat, combine the butter and cocoa powder. Let it bubble for a minute, stirring constantly. Whisk in the milk and bring it back to a bubble, still stirring for another few minutes.
  • Remove from heat and whisk in the powdered sugar, then vanilla, until smooth.
  • Immediately pour the icing over the top layer of vanilla wafers and smooth to the edges with the back of a spoon.
  • Carefully cover with a lid or aluminum foil and refrigerate for a minimum of 4 hours and up to 2 days ( which soften the cookies ).
  • After being well chilled, it was easy to cut serving pieces from the pan.

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