Ingredients
Crust:
24 Graham Crackers
Filling:
• 2 cups cold heavy whipping cream
• 2 tablespoons confectioners' sugar
• 1 teaspoon vanilla extract
• 2 (3.5 ounce) packages instant vanilla pudding mix
• 2 cups cold milk
Chocolate Ganache:
• 1 cup bittersweet chocolate, chopped
• 1 cup heavy cream
Directions
Make filling: Remove the chilled mixing bowl from the freezer and pour in cold whipping cream. Whip until cream thickens, about 1 minute. Stir in confectioners' sugar and vanilla. Continue to whip until cream forms stiff peaks. Place whipped cream in the refrigerator to keep chilled.
(If using tub whipped topping skip this step)
Pour pudding mixes and milk into a separate mixing bowl and stir until creamy. Fold in whipped cream. Spread filling over cooled crust and refrigerate.
Make ganache: Place chopped chocolate in a heat-proof bowl. Bring cream almost to a boil in a small saucepan over medium heat. Pour hot cream over chocolate; let sit for 1 minute, then whisk until smooth. Let cool until ganache is thickened, about 10 minutes.
Pour ganache over cream filling, spreading to cover the entire surface. Return the pan to the refrigerator and chill for at least 1 hour before serving.
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