Boston Cream Pie Lasagna
And it's the easiest thing ever to make.
Author: Delish/Photo credits to amandascookin.com
Ingredients
- 2⅔ c. cold milk (preferably whole)
- 2 (3.4-oz.) packages instant vanilla pudding mix
- 1 (14-oz.) can sweetened condensed milk
- 4 sleeves graham crackers
- 1½ c. cold heavy cream
- 2 tbsp. powdered sugar
- 1 tsp. pure vanilla extract
- FOR THE GANACHE + TOPPING
- 1 c. heavy cream
- 2 c. semisweet chocolate chips
- ½ c. mini chocolate chips, for garnish
Instructions
- Make pudding mixture: In a large bowl, combine milk, vanilla pudding mix, and sweetened condensed milk. Let thicken for about 4 minutes, whisking occasionally.
- Make whipped cream: In large bowl using a hand mixer (or in the bowl of a stand mixer using the whisk attachment), beat 1 ½ cups heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Fold whipped cream into pudding mixture.
- Make ganache: In a small saucepan over medium heat, heat remaining heavy cream until simmering. Remove from heat and pour over chocolate chips in a heat-proof bowl. Let sit 2 minutes, then stir until smooth.
- Assemble icebox cake: In a 9"-x-13" baking dish, spread a thin layer of pudding mixture. Top with one even of layer graham crackers, breaking some graham crackers into smaller pieces if necessary to complete a full layer. Top with about a third of the remaining pudding mixture. Repeat layers until you reach the top, ending with a final layer of graham crackers. Spread a thick layer of ganache on top, then sprinkle with mini chocolate chips. (If the ganache is still super warm, let ganache set on top for 5 minutes before adding the mini chocolate chips. Otherwise the chips will melt!)
- Refrigerate for 4 hours and up to overnight, until graham cracker layers have softened slightly.
