Step-by-Step Instructions
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Make Pudding Base: In a large bowl, whisk together the milk and instant pudding mix until smooth and combined.
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Whip Cream & Cream Cheese: In a separate chilled bowl, beat 1½ cups of heavy cream, softened cream cheese, and powdered sugar on medium speed until stiff peaks form. Gently fold this whipped cream mixture into the pudding mixture until combined.
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Layer the Cake: Arrange a single layer of chocolate graham crackers (about ⅓ of the package) in the bottom of a 13×9-inch baking dish, breaking pieces to fit as needed. Spread half of the pudding mixture over the crackers. Repeat with a second layer of crackers, the remaining pudding, and a final layer of crackers on top. Cover and chill while making the ganache.
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Make Ganache: Place the chopped chocolate in a heatproof bowl. Microwave the remaining 1 cup of heavy cream in a small bowl until bubbly (~1 minute). Pour the hot cream over the chocolate, let sit for 5 minutes, then whisk until smooth.
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Top & Chill: Spread the ganache evenly over the top cracker layer. Cover and refrigerate for at least 4 hours (preferably overnight) before serving.
Recipe Profile & Customization Ideas
| Metric / Profile | Specification |
| Prep Time | 25 minutes |
| Chill Time | Minimum 4 hours (Overnight recommended for best texture) |
| Baking Dish | 13×9-inch pan |
| Graham Cracker Swaps | Honey or cinnamon graham crackers |
| Pudding Flavor Swaps | Chocolate, pistachio, butterscotch, cheesecake, or banana cream |
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