Ingredients
- PUDDING MIXTURE
- 1 1/4 C sugar
- 6 T cornstarch
- 1 tsp salt
- 5 C whole milk
- 4 T unsalted butter cut into chunks
- 5 tsp vanilla
- WHIPPED CREAM MIXTURE
- 2 T water
- 1 1/4 tsp unflavored gelatin
- 2 C heavy cream
- GRAHAM CRACKERS
- 14 ounces of Nabisco Honey Maid graham crackers
- GANACHE TOPPING
- 3/4 C heavy cream
- 1 C semisweet chocolate chips
- 5 T light corn syrup
Preparation
Step 1
MAKE THE PUDDING
Combine sugar, cornstarch, and salt in large saucepan
Wisk milk into sugar mixture and bring to boil over medium-high heat, scraping bottom with rubber spatula.
Immediately reduce heat to medium-low and continue to cook and scrape until thick bubbles appear on surface, about 4-6 minutes
Take off heat and wisk in butter and vanilla.
Transfer hot pudding to large bowl and place plastic wrap directly on surface.
Refrigerate for about 2 hours until cool.
MAKE THE WHIPPED CREAM MIXTURE
Stir water and gelatin together and let sit for 5 minutes.
Microwave until gelatin dissolves and mixture gets bubbly around the edges, 15-30 seconds
Whip 2 cups of cream on medium-low for about 1 minute, until foamy.
Increase to high and whip for 2 minutes, until soft peaks form
Add gelatin mixture and whip for 1 minute, until stiff peaks form
COMBINE PUDDING AND WHIPPED CREAM MIXTURE
Wisk one-third of whipped cream into chilled pudding.
Fold remaining whipped cream into pudding.
Layer Pudding Whip Cream Mixture with Graham Crackers
Line bottom of 13 x 9 inch baking dish with a layer of graham crackers. Break and cut crackers if you have to.
Top the bottom layer of crackers with ½ of the pudding whip cream mixture
Place another layer of crackers over the pudding.
Top that layer with the rest of the pudding whip cream mixture
Place one last layer of crackers over the second layer of pudding whip cream mixture
MAKE GANACHE AND POUR OVER
Microwave chocolate chips, ¾ C cream, and corn syrup in bowl 1-2 minutes, stirring occasionally.
Cool for 10 minutes to room temperature
Cover top layer of graham crackers with glaze
Refrigerate cake for 6 – 24 hours. Then serve.