Ingredients
- 1 box (14 oz) graham crackers
- 2 cups sliced fresh strawberries
- 2 boxes (3.4 oz each) instant vanilla pudding mix
- 3 cups cold milk
- 1 tub (8 oz) whipped topping (like Cool Whip), thawed
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 2 tbsp butter
Instructions
- In a large bowl, whisk together the instant pudding mix and cold milk until thickened.
- Gently fold in the whipped topping until fully combined.
- In a 9×13 inch baking dish, arrange a single layer of graham crackers to cover the bottom.
- Spread half of the pudding mixture evenly over the graham crackers.
- Layer half of the sliced strawberries over the pudding.
- Add another layer of graham crackers, then spread the remaining pudding mixture on top.
- Add the remaining sliced strawberries in an even layer.
- Finish with a final layer of graham crackers.
- In a microwave-safe bowl, heat the heavy cream and butter until hot (but not boiling). Pour over the chocolate chips and let sit for 2-3 minutes. Stir until smooth.
- Pour the chocolate ganache over the top graham cracker layer and spread evenly.
- Cover and refrigerate for at least 4 hours or overnight to allow the graham crackers to soften.
- Slice, serve chilled, and enjoy!
If you’d like, I can also give you a version with a homemade custard or fresh whipped cream instead — just say so!