Ingredients
Equipment
Method
Cake Assembly
- Arrange a single layer of graham crackers across the bottom of a 9x13 inch baking dish, breaking crackers as needed to cover the entire surface.
- In a large bowl, whisk together the instant vanilla pudding mix and the cold milk for about 2 minutes, until it starts to thicken.
- Gently fold the thawed whipped topping into the pudding mixture until it's fully combined and smooth.
- Spread half of the pudding mixture evenly over the graham cracker base. Top with a second layer of graham crackers.
- Spread the remaining pudding mixture over the second layer of crackers. Finish with a third and final layer of graham crackers.
- Cover the dish and refrigerate for at least 30 minutes while you prepare the ganache.
Ganache and Finishing
- Place the semi-sweet chocolate chips in a medium, heat-proof bowl.
- Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer around the edges. Do not let it come to a rolling boil.
- Pour the hot cream over the chocolate chips and let the mixture sit undisturbed for 5 minutes. This allows the heat to gently melt the chocolate.
- After 5 minutes, whisk the mixture until it becomes a smooth, glossy ganache.
- Pour the warm ganache over the top layer of graham crackers and spread evenly.
- Cover the cake and refrigerate for at least 4 hours, but preferably overnight, to allow the crackers to soften and the flavors to meld.
Nutrition
Notes
Chill Time is Key: Don't skip the overnight chilling step! It is essential for the graham crackers to soften to the perfect cake-like consistency.
Clean Slices: For perfectly clean slices, dip a sharp knife in hot water and wipe it dry before each cut.
Storage: Store the cake tightly covered in the refrigerator for up to 4 days.
Clean Slices: For perfectly clean slices, dip a sharp knife in hot water and wipe it dry before each cut.
Storage: Store the cake tightly covered in the refrigerator for up to 4 days.