Ingredients
2 2/3 c. cold milk (preferably whole)
2 (3.4-oz.) packages instant vanilla pudding mix
1 (14-oz.) can sweetened condensed milk
4 sleeves graham crackers
1 1/2 c. cold heavy cream
2 tbsp. powdered sugar
1 tsp. pure vanilla extract
1 c. heavy cream
2 c. semisweet chocolate chips
1/2 c. mini chocolate chips, for garnish
Preparation
Step 1Make pudding mixture: In a large bowl, combine milk, vanilla pudding mix, and sweetened condensed milk. Let thicken for about 4 minutes, whisking occasionally. Step 2Make whipped cream: In large bowl using a hand mixer (or in the bowl of a stand mixer using the whisk attachment), beat 1 ½ cups heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Fold whipped cream into pudding mixture. Step 3
Make ganache: In a small saucepan over medium heat, heat remaining heavy cream until simmering. Remove from heat and pour over chocolate chips in a heat-proof bowl. Let sit 2 minutes, then stir until smooth. Step 4
Assemble icebox cake: In a 9"-x-13" baking dish, spread a thin layer of pudding mixture. Top with one even of layer graham crackers, breaking some graham crackers into smaller pieces if necessary to complete a full layer. Top with about a third of the remaining pudding mixture. Repeat layers until you reach the top, ending with a final layer of graham crackers. Spread a thick layer of ganache on top, then sprinkle with mini chocolate chips. (If the ganache is still super warm, let ganache set on top for 5 minutes before adding the mini chocolate chips. Otherwise the chips will melt!) Step 5 Refrigerate for 4 hours and up to overnight, until graham cracker layers have softened slightly.
