NO-BAKE CHOCOLATE GRAHAM CAKE RECIPE
This easy no-bake chocolate graham cake features layers of graham crackers and creamy chocolate pudding filling topped with smooth chocolate ganache. Chill it overnight for soft, cake-like layers and an easy make-ahead dessert.
Ingredients
- 1 14.4-ounce box honey graham crackers, about 24 to 27 full sheets, as needed
- 2 3.9-ounce boxes instant chocolate pudding mix
- 3 cups cold whole milk
- 1 teaspoon pure vanilla extract
- ¼ teaspoon fine sea salt
- 1 8-ounce container frozen whipped topping, completely thawed
- 1 cup semisweet chocolate chips
- ½ cup heavy whipping cream
- 1 tablespoon unsalted butter
- 2 tablespoons finely crushed graham cracker crumbs for optional garnish
- 2 tablespoons mini chocolate chips or chocolate curls for optional garnish
Instructions
- Lightly spray a 9×13-inch baking dish with nonstick cooking spray.
- Add the instant chocolate pudding mixes and cold whole milk to a large mixing bowl. Whisk for about two minutes or until smooth and beginning to thicken.
- Add the vanilla extract and sea salt. Whisk until combined, then allow the pudding to stand for five minutes.
- Add the thawed whipped topping. Gently fold it into the pudding with a rubber spatula until the mixture is smooth and no large white streaks remain.
- Arrange a single layer of graham crackers across the bottom of the prepared dish. Break crackers as needed to completely cover the bottom.
- Spread half of the chocolate pudding mixture evenly over the graham crackers.
- Add a second complete layer of graham crackers over the filling.
- Spread the remaining chocolate filling over the second layer.
- Finish with a third complete layer of graham crackers.
- Place the semisweet chocolate chips and butter in a medium heat-safe bowl.
- Heat the heavy cream for 45 to 60 seconds in the microwave or until hot and steaming. Pour the cream over the chocolate chips and butter.
- Let the chocolate mixture stand untouched for two to three minutes. Stir until completely smooth.
- Allow the ganache to cool for 10 to 15 minutes or until it is still pourable but only slightly warm.
- Pour the ganache over the final layer of graham crackers and spread it evenly to the edges.
- Add crushed graham cracker crumbs, mini chocolate chips, or chocolate curls, if desired.
- Cover the baking dish tightly and refrigerate for at least eight hours, preferably overnight.
- Cut into 12 pieces and serve chilled.
Notes
- Make sure you use instant chocolate pudding rather than cook-and-serve pudding.
- Cold whole milk produces a thick, creamy pudding filling.
- Don’t use the full amount of milk listed on the individual pudding packages. The reduced amount used in this recipe keeps the filling thick after the whipped topping is folded in.
- Allow the ganache to cool before spreading it over the dessert.
- For the softest graham cracker layers, refrigerate the cake overnight.
- A warm, clean knife will give you neater slices.
- Store leftovers tightly covered in the refrigerator for up to four days.