Ingredients
Scale
- 1 package Graham Crackers (approx. 408 g)
- 2 packages (96 g each) instant vanilla pudding mix
- 720 ml whole milk
- 240 ml heavy cream
- 30 g powdered sugar
- 5 ml vanilla extract
- 210 g semi-sweet chocolate chips
- 180 ml heavy cream
- 30 g unsalted butter
- 5 ml vanilla extract
- Pinch of salt
Instructions
- Prepare the pudding mixture: In a large bowl, whisk together the instant vanilla pudding mix, whole milk, heavy cream, powdered sugar, and vanilla extract until smooth and thick.
- Layer the cake: Lay a layer of Graham Crackers in a 9×13 inch baking dish. Spread half of the pudding mixture over them and smooth it out. Repeat with another layer of Graham Crackers and the remaining pudding.
- Finish with a final layer of Graham Crackers.
- Make the chocolate frosting: In a heatproof bowl, combine chocolate chips, heavy cream, and butter. Heat in 30-second intervals in the microwave, stirring in between, until smooth and shiny. Stir in vanilla extract and a pinch of salt.
- Pour the chocolate frosting over the top layer of Graham Crackers and spread it evenly to cover the entire surface.
- Cover the cake with plastic wrap and chill for at least 4 hours or overnight to let the layers set and the flavors meld.
Notes
For a cleaner presentation, allow the cake to chill overnight for a firmer slice. You can also add a pinch of cinnamon to the pudding for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg