Ingredients
- 2 Small Packages Instant Vanilla Pudding
- 1 Box Graham Crackers
- 3 Cups Milk (I like to use Whole Milk)
- 1 8 oz Container Cool Whip (plus additional if you would like it as a garnish)
For the Chocolate Ganache
- 1 1/2 cups Semi-sweet chocolate Chips (I like to use mini chips)
- 1 Cup Heavy Cream
- *Optional: Fresh strawberries as a garnish
Instructions
- Combine pudding with milk. Beat with a hand mixer at medium speed until well combined and thickened. Next, gently fold in Cool Whip.
- Layer bottom of a 9×13 dish with whole graham crackers. (You’ll need to break some of them to fit the dish). It’s okay if it doesn’t look perfectly neat as you’ll be covering the graham crackers soon!
- Spread half of the pudding mixture over the crackers. Then, top with another layer of graham crackers.
- Add the second layer of pudding mixture and end with another layer of crackers on top.
To Make the Ganache
Fill a microwave safe bowl with your chocolate chips and heavy cream. Push chips beneath the cream.
Microwave for 30 seconds. Stir. If needed, microwave in 15 second increments until chocolate has softened almost completely. Allow to sit for a minute or two to continue to melt. (We do it this way to prevent overheating in the microwave.) Give it a final stir until the chocolate is completely melted and smooth.
Allow to cool to room temperature (maybe 5-10 minutes or so)- it should still be soft and easily spreadable.
Spread ganache over the graham crackers. For us, we had just the right amount to entirely cover the dessert.
Refrigerate for at least a few hours to give the crackers a chance to soften. This is a great make-ahead recipe, if time allows, make it the night before so that the crackers are completely soft.
(Makes 15-20 servings)