This nostalgic pudding dessert is elevated with all homemade elements–graham crackers, pudding and rich chocolate ganache.
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1 cup sugar
1/3 cup cornstarch
1/4 teaspoon salt
3 3/4 cups whole milk
3 tablespoons Land O Lakes® Butter, cut into 3 pieces
2 tablespoons vanilla extract
2 tablespoons water
1 packet (2 1/4 teaspoons) unflavored gelatin
1 1/2 cups Land O Lakes® Heavy Whipping Cream
1 cup all-purpose flour
1 cup whole wheat flour
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 large Land O Lakes® Egg
1/4 cup Land O Lakes® Butter, melted
1/4 cup honey
2 tablespoons whole milk
1 cup semi-sweet chocolate chips
3/4 cup Land O Lakes® Heavy Whipping Cream
To make pudding, combine 1 cup sugar, cornstarch and 1/4 teaspoon salt in large saucepan. Whisk 3 3/4 cups milk into sugar mixture until smooth. Bring to a boil over medium-high heat, whisking constantly. Once boiling, reduce heat to low; continue whisking 5-7 minutes or until thickened. (While boiling, scrape bottom frequently with rubber spatula.) Remove from heat; stir in 3 tablespoons butter and vanilla. Pour into large bowl. Cover with plastic food wrap, pressing gently so wrap is touching pudding. Refrigerate 2 hours or until cool.
Tip: Whisking Pudding
Meanwhile, to make graham crackers, combine flours, 1/3 cup sugar, baking powder, cinnamon and 1/2 teaspoon salt in bowl. In another bowl, combine egg, melted butter, honey and 2 tablespoons milk. Add to flour mixture; stir until just combined. Turn out onto counter; gently knead until dough comes together. Wrap in plastic food wrap; refrigerate at least 1 hour.
Heat oven to 300°F.
Remove graham cracker dough from fridge. Divide dough in half; roll each half out onto parchment paper, flouring if necessary to prevent sticking, until 1/16 inch thick. Place dough and parchment paper onto baking sheets. Bake 5 minutes, then rotate pans; contine baking 5 more minutes. Remove from oven; cut into 2x3-inch rectangles, but do not separate. Gently poke each graham cracker with chopstick to create signature graham cracker look. Return to oven; continue baking 20 minutes, rotating pans halfway through. Turn oven off; open door for 3 minutes. Close oven door; leave crackers in oven 20 minutes to dry out. Remove from oven; transfer to cooling racks to cool completely.
Stir water and gelatin together in small bowl. Let sit 5 minutes. Microwave mixture 15-30 seconds or until mixture starts to bubble and gelatin is dissovled. Set aside.
Beat 1 1/2 cups whipping cream in bowl at high speed, scraping bowl often, until soft peaks form. Add gelatin mixture; continue beating at high speed until stiff peaks form.
Whisk one-third of whipped cream into chilled pudding. Gently fold remaining whipped cream into pudding until combined.
Cover bottom of 13x9-inch baking dish with graham crackers, breaking if necessary to cover. Top with half of pudding mixture (about 4 cups) and another layer of graham crackers. Repeat once more with remaining pudding and graham crackers.
Tip: Building Layers
Place chocolate chips in medium bowl. Place 3/4 cup whipping cream into small saucepan; cook over low heat until bubbles form around edge of pan. Pour over chocolate chips; let sit 1 minute. Stir until chocolate chips are melted and smooth. Pour over graham crackers and gently spread to cover top of cake. Refrigerate 8 hours or overnight. (Top will crack.)
Tip: Spreading Chocolate
If you are in need of a time saver for this recipe we tested with store-bought graham crackers as well. The recipe works exactly as written, you'll need 1 (14-ounce) box of graham crackers. We don't recommend instant pudding or store-bought whipped topping though - making those two parts of the recipe is definitely worth the extra effort for the overall taste.
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