Chocolate Icebox Cake

Ingredients

• 8 oz cream cheese (softened)
• 6 oz instant chocolate pudding
• 2 1/2 cups whole milk
• 8 oz cool whip (1 container, or homemade whipped topping)
• 14.4 oz chocolate graham crackers (1 box)
• 1 cup heavy whipping cream
• 3 cups semi-sweet chocolate chips

Instructions

1. 1

   Using a stand mixer or handheld mixer, beat the softened cream cheese in a large bowl until light and fluffy, about 2 minutes.

2. 2

   To the same bowl add instant chocolate pudding powder. Use a stand mixer again to blend until uniform in consistency.

3. 3

   Slowly pour in the milk and mix until minimal lumps are left.

4. 4

   Add the cool whip and fold in with a rubber spatula.

5. 5

   Using a 9×13 casserole dish, spread 1/2 cup of pudding mixture onto the bottom, similar to how you would lasagna. Layer the crackers as best you can, in one layer. You may need to break pieces of graham crackers to fit the shape and close in the spaces of your casserole dish.

6. 6

   Pour 1/2 of the remaining pudding mixture on top of the graham crackers and spread evenly.

7. 7

   Repeat: graham crackers, pudding mixture, graham crackers, and top with ganache.

8. 8

   To make the ganache, microwave the heavy whipping cream for 30 seconds to 1 minute. Add the chocolate chips to the bowl and whisk until smooth.

9. 9

   Freeze OR refrigerate the icebox cake for 4 hours or overnight. Freezing will help you make nice clean slices. Remove from the freezer and allow to sit for 15-20 minutes on the counter to soften before cutting.