Ingredients
Equipment
Method
Instructions:
- Step 1: Prepare the Crust - In a mixing bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and mix until the crumbs are evenly coated and the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9x13-inch baking dish to form an even crust. Set aside.
- Step 2: Make the Cream Cheese Layer - In another mixing bowl, beat the softened cream cheese until smooth. Gradually add in the powdered sugar and vanilla extract, mixing until well combined. Gently fold in the whipped topping until the mixture is light and fluffy. Spread this cream cheese layer over the graham cracker crust, smoothing it out evenly.
- Step 3: Prepare the Pudding Layer - In a separate bowl, whisk together the instant vanilla pudding mix and the milk according to the package instructions. Allow it to thicken for a few minutes. Once thickened, pour the pudding over the cream cheese layer, spreading it gently to avoid mixing the layers.
- Step 4: Make the Chocolate Ganache - In a double boiler or microwave-safe bowl, combine the semi-sweet chocolate chunks and heavy cream. Heat gently until the chocolate is melted and the mixture is smooth, stirring frequently. Once ready, drizzle the ganache over the pudding layer, allowing it to cascade down the sides.
- Step 5: Chill and Serve - Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight if possible. This chilling time allows the flavors to meld beautifully. When ready to serve, cut into squares and enjoy your delightful creation!
Notes
- Ensure your cream cheese is softened for a smooth mixture.
- Chill the dessert fully to set the layers and enhance flavors.
- Measure butter carefully to avoid a greasy crust.
- Melt chocolate gently to prevent burning.