Instructions

• In a large bowl, whisk the instant vanilla pudding mix with 3 cups whole milk until smooth. Let the mixture sit 5 minutes to thicken.
• Fold the entire 18-ounce tub of whipped topping into the thickened pudding until the mixture is uniform.
• In a 9×13-inch pan, arrange a single layer of graham crackers to cover the bottom (break crackers as needed to fit).
• Spread half of the pudding–whipped topping mixture in an even layer over the first graham cracker layer.
• Add a second layer of graham crackers, then spread the remaining pudding mixture evenly over them. Top with a third layer of graham crackers and gently press to level the layers.
• To make the chocolate ganache, heat the heavy cream in a small saucepan until it is steaming but not boiling. Remove the pan from the heat.
• Pour the 1 cup semi-sweet chocolate chips into the hot cream. Let sit 2 minutes, then stir until smooth. Stir in 2 tablespoons light corn syrup.
• Allow the ganache to cool to room temperature (at least 30 minutes) so it is pourable but not hot.
• Pour the cooled ganache over the top layer of graham crackers and use an offset or regular spatula to spread it evenly to the edges.
• Cover the pan and refrigerate for at least 8 hours, preferably overnight, before slicing and serving.