This is another of my go-tos in the summer when it gets too hot to turn the oven on. It does take a while to chill, though.

Ingredients

  • 3 cups milk
  • 2 3.4-ounce boxes instant vanilla pudding
  • 1 8-ounce package whipped topping
  • 1 box graham crackers (3 sleeves)

Ganache Ingredients

  • 1 cup heavy cream
  • 1 1/2 cups semisweet chocolate chips

Chocolate Glaze Ingredients (cheap alternative to ganache)

  • 1/3 cup cocoa powder
  • 1 cup sugar
  • 1/4 cup milk
  • 1/2 cup butter
  • 1 teaspoon vanilla

Directions

  1. In a large bowl, combine 3 cups milk and pudding. Beat on medium speed for 2 minutes.
  2. Fold whipped topping into pudding mixture. Stir until well combined.
  3. Cover the entire bottom of a 9x13 in dish with a layer of graham crackers (1 sleeve).
  4. Pour half of pudding mixture over bottom graham cracker layer. Use spatula to spread evenly.
  5. Repeat with second layer of graham crackers and remaining pudding mixture.
  6. Add final layer of graham crackers on top.
  7. For ganache:
    • In small saucepan, heat heavy cream until it just begins to boil. Remove from heat and add chocolate chips. Let sit for 1 minute, then whisk until smooth.
    • Immediately pour ganache onto top layer of graham crackers. Spread with spatula to evenly cover entire top.
  8. For chocolate glaze:
    • In small saucepan, add cocoa, sugar, and milk. Bring to a full, rolling boil. Boil for 1 minute, whisking constantly.
    • Remove saucepan from heat and let cool for 1 minute, while continuing to whisk.
    • Add butter and vanilla, whisking until butter is melted and a smooth glaze forms.
    • Immediately pour chocolate glaze onto top layer of graham crackers. Tilt dish as needed to cover entire top.
  9. Refrigerate for at least 4 hours.