Ingredients
1 box honey flavored graham crackers
3 cups whole milk
2 packages instant vanilla pudding mix
8 ounces thawed whipped topping
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
Instructions
Whisk the milk and instant vanilla pudding mix in a large bowl until the mixture thickens significantly.
Fold the thawed whipped topping into the pudding until smooth and uniform.
Line the bottom of a 9×13 inch baking pan with a single layer of whole graham crackers.
Spread exactly half of the pudding mixture over the base layer using an offset spatula.
Repeat the process by adding a second layer of graham crackers, the remaining pudding, and a final layer of graham crackers.
Heat the heavy cream and chocolate chips together until smooth to create the ganache.
Pour the ganache over the top layer and spread to cover completely.
Refrigerate for at least 4 hours to allow the crackers to soften.
Notes
Ensure the whipped topping is fully thawed to avoid lumps in your custard. For the best flavor, use a high-quality pure vanilla extract in your pudding mix. Strictly keep the cake chilled for the full 4 hours to achieve the perfect firm, cake-like consistency.
- Prep Time: 30
- Cook Time: 10
- Category: No-Bake Creamy Desserts
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg