Ingredients
Equipment
Method
Preparation
- In a large mixing bowl, whisk together the instant vanilla pudding mix and cold milk for about 2 minutes until smooth and thickened.
- Gently fold in the thawed Cool Whip until evenly combined.
- In a 9x13-inch baking dish, lay down a layer of graham crackers at the bottom.
- Spread half of the pudding mixture over the crackers.
- Add another layer of graham crackers followed by the remaining pudding mixture.
- Finish with a final layer of graham crackers on top.
- In a microwave-safe bowl, heat the heavy cream until it simmers.
- Pour the hot cream over the chocolate chips and let sit for 5 minutes before whisking until smooth.
- Pour ganache over the top layer of graham crackers.
- Cover with plastic wrap and refrigerate for at least 4 hours before serving.
- Slice the pie into squares to serve chilled.
Nutrition
Notes
Store in an airtight container in the fridge for up to 4 days. Avoid freezing.
