This nostalgic pudding dessert is elevated with all homemade elements–graham crackers, pudding and rich chocolate ganache.
- 1 1/4 cups (8 3/4 ounces) sugar
- 6 tablespoons cornstarch
- 1 teaspoon salt
- 5 cups whole milk
- 4 tablespoons unsalted butter, cut into 4 pieces
- 5 teaspoons vanilla extract
- 1 1/4 teaspoons unflavored gelatin
- 2 tablespoons water
- 2 3/4 cups heavy cream, chilled
- 14 ounces graham crackers
- 1 cup (6 ounces) semisweet chocolate chips
- 5 tablespoons light corn syrup
Combine sugar, cornstarch, and salt in large saucepan.
Whisk milk into sugar mixture until smooth and bring to boil over medium-high heat, scraping bottom of pan with heatproof rubber spatula.
Immediately reduce heat to medium-low and cook, continuing to scrape bottom, until thickened and large bubbles appear on surface, 4 to 6 minutes. Off heat, whisk in butter and vanilla.
Sprinkle gelatin over water in bowl and let sit until gelatin softens, about 5 minutes.
Microwave until mixture is bubbling around edges and gelatin dissolves, 15 to 30 seconds.
Transfer pudding to large bowl and place plastic wrap directly on surface of pudding.
Refrigerate until cool, about 2 hours.
Using stand mixer fitted with whisk attachment, whip 2 cups cream on medium-low speed until foamy, about 1 minute.
Increase speed to high and whip until soft peaks form, 1 to 3 minutes.
Add gelatin mixture and whip until stiff peaks form, about 1 minute.
3 Whisk one-third of whipped cream into chilled pudding, then gently fold in remaining whipped cream, 1 scoop at a time, until combined.
Cover bottom of 13-by-9 inch baking dish with layer of graham crackers, breaking crackers as necessary to line bottom of pan.
Top with half of pudding-whipped cream mixture (about 5 1/2 cups) and another layer of graham crackers.
Repeat with remaining pudding-whipped cream mixture and remaining graham crackers.
Combine chocolate chips, corn syrup, and remaining 3/4 cup cream in bowl and microwave on 50 percent power, stirring occasionally, until smooth, 1 to 2 minutes.
Let glaze cool completely, about 10 minutes.
Spread glaze evenly over graham crackers and refrigerate cake for at least 6 hours or up to 2 days before serving.
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