- 12
- 15 mins
Ingredients
- Chocolate Ganache:
- 18-22 18-22 18-22 whole cinnamon grahams -OR- regular/honey grahams (see NOTES)
- 2 2 2 tubs (8 oz each) whipped topping
- 1 1 1 pkg (4-serving size) instant vanilla pudding mix
- 1 3/4 1 3/4 3/4 cups milk
- 1 1 1/4 cup caramel ice cream sauce (reserve about 1/4 cup for drizzle)
- 1/2 1/2 1/2 cup chocolate chips
- 3 3 3 tbs heavy cream
Preparation
Step 1
Whisk pudding mix and milk for 2 minutes; let stand for 2 minutes.
Fold 1 tub of whipped topping into the pudding; set aside.
Place 1 layer of graham crackers on the bottom of a 13 x 9-inch pan.
Pour about ¼ cup of the caramel sauce over the graham crackers.
Spread half of the pudding mix over the graham crackers.
Repeat graham crackers, caramel sauce and remaining half of the pudding mixture.
Place another layer of graham crackers on top.
Frost with the remaining tub of whipped topping.
Make ganache by placing the ingredients in a microwave-safe bowl.
Microwave on high for 30 seconds. Remove and stir until there are no lumps. You may have to nuke for another 10-15 seconds if you still have some lumps after stirring well. FYI--be patient as chocolate should be melted slowly.
After the initial 30 seconds, you may have to stir for 2-3 minutes. If you still have lumps after this time, nuke for the additional time stated previously.
Drizzle the chocolate over the top of the dessert, then drizzle the remaining caramel sauce over the top of the dessert.
Chill VERY thoroughly. My trick is partially freezing or even totally freezing this until I'm almost ready to serve. If the dessert is completely frozen, thaw for about 30-60 minutes before serving.
Notes
Plain graham crackers may be used if you prefer not to have the cinnamon accent.
If you wish the cinnamon accents but cannot find cinnamon graham crackers, then mix ½ cup sugar with 1 tsp cinnamon and sprinkle over each layer of crackers that will be covered by the pudding mixture.