Ingredients:

  • 3.4 oz instant vanilla pudding mix
  • 2 cups cold whole milk
  • 8 oz frozen whipped topping, thawed
  • 14 oz honey graham crackers
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream
  • 2 tbsp unsalted butter

Instructions:

  1. Whisk the instant vanilla pudding mix and cold milk together. Whisk for 2 minutes until the mixture begins to thicken Note: This prevents pudding pockets.
  2. Use a hand mixer to gently fold in the thawed whipped topping. Mix until the color is uniform and the texture is airy, ensuring no white streaks remain.
  3. Lay a single layer of graham crackers at the bottom of your 9x13 inch pan. Break pieces to fit the edges tightly so you have a solid base.
  4. Spread one third of the pudding mixture over the crackers. Smooth it to the edges with your spatula.
  5. Repeat the layers of crackers and filling. Continue until all ingredients are used, finishing with a final layer of pudding.
  6. Heat the heavy cream in the microwave. Stop just as it begins to simmer Note: Do not let it boil over.
  7. Pour the hot cream over the chocolate chips and butter. Let sit for 2 minutes, then stir until the glaze is glossy and smooth. For the best ganache texture, check out the tips on [Serious Eats](https://www.seriouseats.com) regarding emulsion.
  8. Pour the chocolate ganache over the top. Smooth it to the edges using a spatula for a clean look.
  9. Place the pan in the refrigerator. Chill for at least 4 hours, or ideally overnight, until the cake is firm to the touch.