Ingredients
- 1 box graham crackers
- 2 (3.4 oz) boxes instant vanilla pudding mix
- 3 cups cold milk
- 1 (8 oz) tub whipped topping (like Cool Whip), thawed
- 1 cup semi-sweet or dark chocolate chips
- ½ cup heavy cream
- Optional: chocolate shavings or mini chocolate chips for garnish
Instructions
- Whisk together instant pudding mix and cold milk until thickened.
- Fold in thawed whipped topping until smooth and fluffy.
- Spread a thin layer of pudding mixture in the bottom of a 9×13-inch (23×33 cm) pan.
- Arrange a layer of graham crackers over the pudding, breaking pieces to fit.
- Spread half the remaining pudding over the crackers, then add another layer of crackers.
- Spread the remaining pudding over the second cracker layer and smooth out the top.
- To make ganache, heat cream until hot (not boiling), pour over chocolate chips, let sit 1 minute, then stir until smooth.
- Pour ganache over the top pudding layer and spread evenly to the edges.
- Refrigerate uncovered for at least 4 hours or overnight for best texture.
Notes
- Spread peanut butter on crackers for a peanut butter-chocolate twist.
- Stir espresso powder into ganache for mocha flavor.
- Add chopped nuts between layers for crunch.
- Mint extract in pudding adds a refreshing twist.
- Use freshly whipped cream if whipped topping is unavailable.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 240mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
