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Instructions
- In a large mixing bowl, whisk together the vanilla pudding mix and cold milk for about 2 minutes until it begins to thicken.
- Fold in the whipped topping gently until fully incorporated and set aside.
- In a 9×13 inch baking dish, arrange a single layer of graham crackers to cover the bottom completely.
- Spread half of the pudding mixture over the graham crackers, smoothing the surface with a spatula.
- Add another layer of graham crackers, followed by the remaining pudding mixture.
- Finish by topping with a final layer of graham crackers.
- For the chocolate ganache, heat the heavy cream in a small saucepan over medium heat until it begins to simmer.
- Pour the hot cream over the chocolate chips in a bowl, letting it sit for 2 minutes before stirring until smooth.
- Pour the ganache over the top layer of graham crackers, spreading evenly.
- Cover the dish and refrigerate for at least 4 hours or overnight to allow the layers to set.
- Slice and serve chilled, enjoying each creamy, chocolatey layer.
Chef’s Tips
- For a richer flavor, use dark chocolate chips instead of semisweet.
- Allow the dessert to chill overnight for the best texture and flavor melding.
- To make slicing easier, run a knife under hot water before each cut.
Nutrition (per serving)
Approximate calories: 315, Protein: 4g, Carbs: 49g, Fat: 13g
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