2 bars semi-sweet chocolate baking bars 3 tablespoons butter 1 cup heavy whipping cream 1 box instant vanilla pudding mix 3 cups whole milk 8 ounces Cool Whip 1 box honey graham crackers
Place the chopped chocolate and butter into a mixing bowl Pour the heavy cream into the bowl and let sit for 3 minutes. Stir until combines.
Loosely cover the bowl of chocolate ganache with a lid or plastic wrap and let refrigerate while you make the rest of the icebox cake.
In a mixing bowl, add the dry instant pudding mix and whole milk. Stir with a whisk until it starts to thicken (about 2-3 minutes).
Stir in the Cool Whip until well combined.
Line the bottom of a rectangle-shaped 9×13 baking pan with graham crackers.
Spoon half of the whipped pudding mixture over top the graham crackers and spread it out evenly.
Place another layer of graham crackers over the pudding. Spread the remaining whipped pudding mixture over top. Add final layer of graham crackers.
Take the chocolate ganache out of the fridge and use an electric hand mixer to whip it until it's fluffy looking and lighter in color.
Spread the ganache over top of the final graham cracker layer.
Cover the pan with a lid, or plastic wrap, and refrigerate for at least 6 hours before slicing and serving.
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