Ingredients

The following ingredients have 12 Servings
  • 2 - 3 sleeves of chocolate graham crackers
  • 2 pints fresh strawberries (1 pint sliced to ¼" thickness and 1 pint reserved as whole berries.)
  • 1 box (3.4 ounces) Instant French vanilla pudding
  • 2 cups cold milk
  • 1 box (3 ounces) strawberry gelatin
  • 1½ cups semi-sweet chocolate chips
  • ½ cup heavy cream (heated to a low-simmer)
  • reserved strawberries (4-5 cut in half lengthwise, and the remainder left whole.)
  • whipped cream for garnish

Instruction

  • Line a loaf pan with parchment paper that's been trimmed to fit. Approximately 30" x 5"
  • Carefully score the chocolate graham crackers with a paring knife and fit them into the bottom of the parchment lined loaf pan. Set aside.
  • In a large bowl, whisk together the pudding mix and milk until thickened.
  • Add the strawberry gelatin to the pudding mix and whisk until smooth.
  • Add the pudding mixture to a pourable bowl and pour (or spoon) half of the pudding mixture on top the graham crackers in the loaf pan.
  • Top the pudding mixture with an even layer of sliced strawberries.
  • Top with more graham crackers that have been trimmed to fit.
  • Add the remaining pudding mixture, another layer of sliced berries, and a final layer of trimmed graham crackers. Set aside.
  • In a microwave-safe bowl, heat the heavy cream until hot, but not boiling.
  • Add the chocolate chips to a medium bowl and pour the heated cream over the chocolate.
  • Stir well until all the chocolate is melted and the ganache is creamy and smooth.
  • Pour the ganache evenly over the top layer of graham crackers and smooth.
  • Refrigerate for 4 - 6 hours or freeze until hard.
  • If frozen, remove from the freezer at least 30-45 minutes before serving.
  • Remove the cake by lifting it from the loaf pan using the parchment paper.
  • Place the cake on a serving plate and garnish with whole strawberries around the side, whipped cream and half strawberries on top, if desired.