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.
Transfer pudding to large bowl and place plastic wrap directly on surface of pudding.
Refrigerate until cool, about 2 hours.
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.
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.