23.9 ozboxes instant chocolate fudge or chocolate pudding
112 ozpackage milk chocolate chips
1cupheavy cream
18 ozchocolate frozen whipped topping, thawed (See Cook's Note)
Instructions
In a medium size mixing bowl using an electric mixer cream together the cream cheese, powdered sugar, almond and vanilla until creamy around 1-2 minutes.
To the bowl add the half and half and both packages of instant pudding Whip on medium-high speed for 2 minutes until fully combined and creamy.
Assemble: In the bottom of a 13x9-inch baking dish arrange one layer of graham crackers breaking to fit as needed. Spread with 1/2 of the chocolate filling. Repeat graham crackers, chocolate filling ending with a third layer of graham crackers.
Chocolate Topping: In a microwave safe dish melt together the chocolate chips and heavy cream. Heat in 20 second increments stopping to stir each time. Repeat until completely smooth then cool slightly.
Pour the ganache on top. Chill for at least 4 hours or overnight.
Serve topping each piece with a dollop of chocolate or classic whipped topping.
Store leftovers chilled.
Notes
Homemade Chocolate Whipped Cream:
Ingredients:
1/4 cup granulated sugar
3 Tbsp cocoa powder
2 cups heavy cream, plus additional to form a paste
Optional: 1/2 tsp espresso or 1/2 tsp vanilla extract
Directions:
Place the cocoa and granulated sugar in a medium mixing bowl. Mix together the sugar and cocoa powder with enough heavy cream to form a paste. (This helps prevent lumps)
Add the cocoa paste to the cream.
Beat with an electric mixer until stiff peaks form.