Ingredients
1 box graham crackers
2 packages (3.4 oz each) instant vanilla pudding
3 cups cold whole milk
8 ounces whipped topping, thawed
1 cup semisweet chocolate chips
1/3 cup heavy cream
Instructions
Whisk the instant vanilla pudding mix with cold milk in a large bowl until smooth.
Fold the thawed whipped topping into the pudding until no streaks remain.
Line the bottom of a 9×13 inch baking dish with a single layer of whole graham crackers.
Spread half of the pudding mixture evenly over the cracker layer using a rubber spatula.
Repeat the process with a second layer of graham crackers and the remaining pudding mixture.
Top with a final layer of graham crackers.
Combine chocolate chips and heavy cream in a microwave-safe bowl and heat in 30-second intervals, stirring until smooth.
Spread the ganache evenly over the final layer of crackers.
Refrigerate for at least 4 hours before serving to allow the layers to set and the crackers to soften.
Notes
For extra spice, try using cinnamon-flavored graham crackers. Ensure the pudding is not sugar-free for the best setting consistency. Use dark chocolate instead of semisweet for a less sweet, more intense ganache. This dessert must be chilled for at least 4 hours; preparing it a day in advance is highly recommended.
- Prep Time: 20
- Cook Time: 5
- Category: No-Bake Creamy Desserts
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian, Halal
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 240mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg