Prep time: 15-20 minutes

Cook time: 0 minutes

Materials:

• 4 cups whole milk
• 2 packets vanilla pudding
• 8 oz. Cool Whip
• Tea biscuits or graham crackers (amount will vary as sizes in cookies vary)
• 1 cup semi- sweet chocolate
• 1 cup heavy whipping cream

Process:

1. In a medium sized mixing bowl add in the whole milk and vanilla packets. Mix until the mixture thickens but isn’t completely set.
2. Fold in the Cool Whip and set aside.
3. In a square 9×9 dish (you can also make this in a rectangular dish if you want the cake to not be as tall) place a layer of your biscuits or crackers.
4. Pour 1/3 of the pudding mixture over the biscuits/ crackers. Smooth out and place another layer of biscuits/ crackers.
5. Pour 1/3 of the mixture over the biscuits/ crackers. Smooth our and place another layer of biscuits/ crackers.
6. Pour the remaining 1/3 of the pudding mixture over the biscuits/ crackers. Smooth out and top with a final layer of biscuits/ crackers. Place in the fridge while you work on the chocolate topping.
7. In a small sauce pan add in the heavy whipping cream. Bring the cream up to a small simmer (be careful not to bring to a full boil) and pour over 1 cup of semi-sweet chocolate chips, making sure the cream is covering all the chocolate. Leave alone for 3-4 minutes and allow the chocolate to soften.
8. Mix the chocolate and cream mixture until you have a smooth chocolate ganache.
9. Pour the chocolate over the top layer of biscuits/ crackers. Smooth out and refrigerate for at least 8-10 hours.
10. Slice, plate and ENJOY!