Instructions

• Place 2 cups semi-sweet chocolate chips in a heatproof bowl. Heat 2/3 cup heavy whipping cream in the microwave until steaming (about 45 seconds). Pour the hot cream over the chocolate chips, let sit 1 minute, then whisk until smooth to make the ganache. Set the ganache aside to cool until slightly thickened.
• In the bowl of a stand mixer or with a hand mixer, combine 3 1/2 cups heavy whipping cream, 1/2 cup powdered sugar, and 1 teaspoon vanilla extract. Whip until medium peaks form.
• Spread a thin, even layer of the whipped cream across the bottom of a 9x13-inch pan.
• After spreading the thin base layer, divide the remaining whipped cream into three equal portions. Also divide the cooled ganache into three equal portions.
• Arrange a single layer of chocolate graham crackers over the whipped-cream-lined bottom of the pan, breaking crackers as needed to cover the surface evenly.
• Spread one third of the ganache evenly over the cracker layer. Then spread one third of the remaining whipped cream evenly over the ganache.
• Repeat the layering two more times: a layer of graham crackers, one third of the ganache, and one third of the remaining whipped cream. You should have three cracker layers total.
• Cover the pan with plastic wrap and chill in the refrigerator for at least 4 hours, or overnight, before serving.