Description
This is the classic potluck dessert, but from scratch – sooooo much better! I got this from cook's country mag. I make the custard the night before, assemble in the morning and by afternoon, bliss…
Ingredients
- Sugar
- Cornstarch
- Salt
- Whole Milk
- Butter
- Vanilla
- Water
- Unflavored Gelatin
- Heavy Cream
- Graham Crackers
- Chocolate Chips
- Corn Syrup
Instructions
- Combine sugar, cornstarch and salt in a large saucepan
- Whisk milk in until smooth and bring to a boil, scraping the bottom with a rubber spatula over medium high heat
- Immediately reduce heat to medium low and cook, continuing to scrape bottom, until thick and large bubbles appear on the surface, 4-6 minutes
- Off heat, whisk in butter and vanilla
- Transfer pudding to a large bowl and place plastic wrap directly on the surface
- Refrigerate until cool, about 2 hours or overnight
- Stir water and gelatin together in a bowl and let sit until gelatin softens, about 5 minutes
- Microwave until mixture is bubbling around the edges and gelatin dissolves, 15-30 seconds
- Using a stand mixer fitted with a whisk, whip 2 cups cream on medium low speed until foamy, about a minute
- Increase speed to high and whip until soft peaks form, about 2 minutes
- Add gelatin mixture and whip until stiff peaks form, about a minute more
- Whisk one-third whipped cream into chilled pudding, then gently fold in remaining whipped cream, one scoop at a time until combined
- Cover the bottom of a 13 x 9 inch baking dish with a layer of graham crackers, breaking the crackers as necessary to line the bottom of the pan
- Top with half of the pudding mixture and another layer of graham crackers
- Repeat with remaining pudding mixture and remaining graham crackers
- Microwave chocolate chips, remaining 3 / 4 cup cream and corn syrup in a bowl, stirring occasionally until smooth, 1-2 minutes
- Cool glaze to room temp, about 10 minutes
- Cover graham crackers with glaze and refrigerate cake for 6 – 24 hours