- Line a 9×13-inch pan with parchment paper (overhanging edges = easy lift-out!)
2. Make the Pudding Filling
- In a large bowl, whisk pudding mix and cold milk for 2 minutes until thick.
- Let sit 5 minutes to fully set.
3. Layer the Graham Crackers
- Place a single layer of graham crackers in the pan (break pieces to fit).
- Spread ½ of the pudding evenly over the crackers.
- Add a second layer of crackers, then the remaining pudding.
- Top with a final layer of crackers.
4. Make the Chocolate Ganache
- In a saucepan over medium heat, melt butter and heavy cream until smooth.
- Remove from heat. Whisk in powdered sugar, cocoa powder, and vanilla until glossy and lump-free.
5. Top & Chill
- Pour warm chocolate mixture evenly over the top layer.
- Smooth with a spatula—it will seep into the cracks!
- Cover and refrigerate at least 8 hours (overnight is best).
