Slowly stir pudding mix into three cups of soy milk, mixing until slightly thickened and fully incorporated. 

Whip the cream and fold pudding mix into the whipped cream.

Layer the crackers in 9x13 baking pan and top with half of the chocolate mixture.

Layer the chocolate graham crackers on top of chocolate mixture and layer again with graham crackers.

Prepare the chocolate sauce - In a small saucepan, heat ½ cup whipping cream on medium/low heat so that it comes to a simmer. Take off heat.  Add chocolate and mix until chocolate fully melts.

Top napoleon with chocolate sauce. Refrigerate until ready to serve.

Another option: leave the chocolate sauce near or on top of a warm stove and serve the chocolate sauce warm on individual plates when serving. This elevates the look and taste of the dessert.

As seen in the Joy of Kosher with Jamie Geller Magazine (Bitayavon – Winter 2011) – Subscribe Now