This decadent no-bake dessert takes just 25 minutes to assemble and calls upon instant pudding mix to get the job done quickly. You can easily customize the flavors of the cake by swapping out the graham crackers for honey or cinnamon varieties, or change the pudding from French vanilla to chocolate, pistachio, butterscotch, cheesecake, or banana cream.
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Ingredients
3 cups milk
2 (3.4-oz.) pkg. French vanilla instant pudding and pie filling mix
2 1/2 cups heavy cream, divided
3 oz. cream cheese, cut up and softened
2 Tbsp. powdered sugar
1 (12.2- to 14.4-oz.) pkg. chocolate graham crackers, divided
8 oz. semisweet chocolate, chopped
Directions
In a large bowl whisk together milk and pudding mix until combined. In a separate large chilled bowl combine 1 1/2 cups of the cream, the cream cheese, and powdered sugar. Beat with a mixer on medium until stiff peaks form (tips stand straight). Fold whipped cream mixture into pudding mixture.
Arrange a single layer of graham crackers (about one-third of the crackers) in the bottom of a 13×9-inch baking pan, overlapping slightly and breaking to fit as needed. Spread half of the pudding mixture over crackers; top with another layer of graham crackers. Top with remaining pudding mixture and then remaining graham crackers. Cover and chill while preparing ganache.
For ganache, place chocolate in a medium heatproof bowl. In a small bowl microwave remaining 1 cup cream until bubbly, 1 minute. Pour hot cream over chocolate; let stand 5 minutes. Whisk chocolate mixture until smooth. Spread ganache over layers in pan. Cover and chill at least 4 hours or overnight.
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