Ingredients
Equipment
Method
Preparation Steps:
- In a large mixing bowl, combine the instant vanilla pudding mix with the 3 cups of cold milk. Whisk until the pudding thickens, about 2 minutes. Gently fold in the thawed whipped topping until fully combined.
- In your 9x13-inch baking dish, arrange a single layer of graham crackers at the bottom.
- Spread half of the pudding mixture evenly over the layer of graham crackers.
- Add another layer of graham crackers on top of the pudding. Then, pour the remaining pudding mixture over this layer, spreading it evenly.
- Top with a final layer of graham crackers, pressing down gently.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- In a microwave-safe bowl, combine the semi-sweet chocolate chips, heavy cream, light corn syrup, and vanilla extract. Heat in 30-second intervals, stirring in between, until smooth and glossy.
- Pour the ganache over the chilled cake, spreading it evenly if necessary.
- Return the cake to the refrigerator for another hour to allow the ganache to set.
- Slice the cake into squares and serve chilled.
Notes
- Make the cake a day in advance for best flavor.
- Use almond or oat milk for a dairy-free option.
- Thaw slices overnight in the refrigerator if frozen.