Instructions
1. Prepare the Pudding Mixture: Start by whisking together the vanilla pudding mix and cold milk in a large bowl until the mixture is smooth and slightly thickened.
2. Whip the Cream: In a separate bowl, whip the heavy cream until it forms stiff peaks. Then, gently fold in the sweetened condensed milk until well incorporated.
3. Combine: Carefully add the whipped cream into the pudding mixture and fold gently to combine everything without losing the airiness of the whipped cream.
4. Make the Chocolate Ganache: Heat the heavy cream in a saucepan or microwave-safe bowl until hot—be careful not to boil it. Pour the hot cream over the chocolate chips and let it sit for a couple of minutes before stirring until smooth and glossy.
5. Layer the Cake: In a 9×13 baking dish, place a layer of graham crackers at the bottom. Spread half of the pudding mixture over the crackers, followed by half of the chocolate ganache. Swirl the ganache into the pudding layer for a marbled effect.
6. Repeat Layers: Add another layer of graham crackers, then the remaining pudding mixture, followed by the last layer of graham crackers on top.
7. Chill: Cover the baking dish and refrigerate for at least 3 hours or overnight to allow the layers to set and soften.
8. Final Touch: Before serving, pour the remaining chocolate ganache over the top layer of graham crackers and spread it evenly. Slice into squares and enjoy!
recipe from @mersgoodeats
