Instructions
Step 1: In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press firmly into the bottom of a baking dish to form the crust./nStep 2: In another bowl, whisk together pudding mix and cold milk until thickened./nStep 3: In a separate bowl, beat cream cheese, powdered sugar, and vanilla until smooth./nStep 4: Fold the pudding mixture into the cream cheese mixture, then gently fold in whipped topping./nStep 5: Spread the creamy filling evenly over the crust and smooth the top./nStep 6: Heat heavy cream until hot, then pour over chocolate chips. Let sit for a minute, then stir until smooth to create a ganache./nStep 7: Pour and spread the chocolate ganache over the filling layer./nStep 8: Refrigerate for at least 4 hours or until fully set before slicing and serving.
Storage and Reheating Tips
Store covered in the refrigerator for up to 5 days. This dessert is best served chilled and does not require reheating. You can also freeze it for up to 1 month and thaw in the refrigerator before serving.
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