Servings: 12-16 servings
Preparation Time: 15 minutes
Total Time: 4 hours 15 minutes
Ingredients:
– 3 cups heavy whipping cream, divided
– 1 (14-oz.) can sweetened condensed milk, divided
– 3 cups whole milk
– 2 (3.4-oz.) boxes instant vanilla pudding mix
– 2 tsp. vanilla bean paste
– 1 (14.4-oz.) box graham crackers
– 8 oz. semisweet chocolate bars, finely chopped
Instructions:
1. In a large bowl, use a hand mixer to whip together 2 cups of heavy whipping cream and â…“ cup of sweetened condensed milk on high speed until firm peaks form.
2. In another large bowl, whisk together the whole milk, pudding mixes, vanilla bean paste, and the remaining sweetened condensed milk. Fold the whipped cream into the pudding mixture in 3 additions.
3. In a 13-by-9-inch glass baking dish, create layers with graham crackers, half of the pudding mixture, another layer of graham crackers, and the remaining pudding mixture. Finish with a final layer of graham crackers, cover, and refrigerate for 30 minutes.
4. Place the chopped chocolate in a medium heatproof bowl. Microwave the remaining 1 cup of heavy whipping cream until steaming, then pour it over the chocolate. Allow it to sit for 1 minute before whisking until smooth.
5. Pour the ganache over the chilled cake, smoothing with a spatula. Create a decorative effect with a spoon if desired. Cover and refrigerate for at least 4 hours or overnight.
Tip: For a shortcut “tiramisu” twist, brush the graham crackers with brewed espresso or strong coffee as you layer the ingredients.
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