Ingredients
Equipment
Method
Instructions:
- In a large mixing bowl, whisk together the instant vanilla pudding mix and cold milk. Stir vigorously for about 2 minutes until the mixture thickens.
- Gently fold in the thawed frozen whipped topping until fully incorporated. The mixture should be light and fluffy.
- In a 9x13 inch baking dish, arrange a layer of graham crackers at the bottom. You may need to break some crackers to fit the space.
- Spread half of the pudding mixture over the layer of graham crackers, smoothing it out with a spatula.
- Top the pudding layer with another layer of graham crackers, overlapping them slightly.
- Spread the remaining pudding mixture over this layer of graham crackers, smoothing it out again.
- Add one last layer of graham crackers on top of the pudding mixture.
- In a microwave-safe bowl, combine the semi-sweet chocolate chips and heavy cream. Microwave in 30-second intervals, stirring in between, until the chocolate is fully melted and the mixture is smooth. Stir in the light corn syrup and vanilla extract.
- Pour the chocolate ganache over the top layer of graham crackers, spreading it evenly to cover the entire surface.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the graham crackers to soften.
Notes
- For a gluten-free version, use gluten-free graham crackers.
- Replace the heavy cream with coconut cream for a dairy-free option.
- Allow the cake to chill overnight for the best flavor.
- Use a spatula to smooth the pudding layers evenly.
- Store leftovers in the refrigerator for up to 3 days.