Ingredients
Scale
For the vanilla cream
2 (3.4-ounce) packages instant vanilla pudding mix
3 cups (720 ml) cold whole milk
1 (8-ounce) container frozen whipped topping, thawed (or homemade whipped cream: 1 1/2 cups / 360 ml cold heavy cream, 3 tablespoons powdered sugar, and 1 teaspoon vanilla extract, beaten to stiff peaks)
For the layers
1 (14.4-ounce) box graham crackers (about 18 full sheets / 36 squares; a standard box has about 27 full sheets)
For the chocolate ganache
8 ounces (226 g) semisweet chocolate, chips or finely chopped
3/4 cup (180 ml) heavy cream
1 tablespoon unsalted butter (optional, for shine)
Instructions
- Pour the cold milk into a large bowl. Add both packages of instant vanilla pudding and whisk for about 2 minutes, until the mixture is smooth and noticeably thicker than milk.
- Fold in the thawed whipped topping, or the homemade whipped cream, until no white streaks remain. If the cream still looks loose, let it stand 3 to 5 minutes.
- Break graham sheets into squares and arrange 12 squares in a 3-by-4 grid in an ungreased 9×13-inch dish. Spread half of the vanilla cream over the crackers. Add a second grid of 12 squares, spread the remaining cream, and finish with a third grid of 12 squares.
- Place the chocolate in a heatproof bowl. Heat the heavy cream until it is steaming and just beginning to bubble at the edges. Pour it over the chocolate, let it stand 2 to 3 minutes, then stir until smooth. Stir in the optional butter. Cool 3 to 5 minutes, until pourable but not hot.
- Pour the ganache over the top graham layer and spread it to the edges. Cover and refrigerate for at least 8 hours, preferably overnight, until the crackers are soft and the topping is set. Cut into 12 to 15 squares.
Notes
- Timing: 25 minutes active prep + no baking + at least 8 hours of refrigeration = about 8 hours 25 minutes until ready to serve. For the softest, most cake-like graham layers, refrigerate overnight (about 12 hours 25 minutes from start to serving).
- Use instant pudding, not cook-and-serve, and stay with 3 cups of milk for two 3.4-ounce boxes so the filling slices cleanly.
- A standard 14.4-ounce box of graham crackers has about 27 full sheets. This cake uses about 18 full sheets (36 squares). Keep the extras for breakage and small gaps.
- Canned frosting shortcut: warm 1 (16-ounce) container of chocolate frosting for 15 to 25 seconds, stir, and spread it over the top crackers, then chill as usual.
- Store covered in the refrigerator for 3 to 4 days. After serving, refrigerate perishable food within 2 hours (1 hour above 90°F). Freeze, tightly wrapped, for up to 1 month; thaw in the refrigerator. The crackers may be softer and the ganache may dull after freezing.
- Prep Time: 25 minutes
- Additional Time: 8 hours
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian