No-Bake Chocolate Graham Cracker Layered Dessert
This impressive no-bake dessert layers chocolate graham crackers with rich vanilla custard and whipped cream, topped with a glossy chocolate ganache. The combination creates a lasagna-like appearance with distinct layers that slice beautifully. Perfect for summer entertaining when you want to avoid using the oven, this make-ahead dessert requires at least 6 hours of chilling to set properly. The custard is made from scratch on the stovetop, giving it a silky texture that pairs perfectly with the crunchy graham crackers and smooth chocolate topping.
Ingredients
- 1 ¼ cups sugar
- ¼ cup cornstarch
- 2 tablespoons cornstarch
- ½ teaspoon salt
- 5 cups whole milk
- ¼ cup butter, cut into pieces
- 5 teaspoons vanilla
- 2 packets whipped cream stabilizer(optional)omit1:0vegetariandairy-free
helps maintain structure but not essential
- 2 ¾ cups heavy cream, divided
- 1 14.4 ounce box chocolate graham crackersregular graham crackers1:1none
less chocolate flavor
- 6 ounces semi-sweet chocolate, chopped
- 5 tablespoons light corn syrup
Instructions
- 1
Whisk together sugar, cornstarch and salt in a large saucepan
- 2
Slowly whisk in milk, then heat to a boil over medium heat while whisking
- 3
Lower heat and continue whisking until mixture thickens and large bubbles appear
- 4
Remove from heat and add butter and vanilla
- 5
Transfer custard to a large bowl, cover with plastic wrap and refrigerate for about 2 hours
- 6
Place one layer of chocolate graham crackers along bottom of 9x13-inch baking dish, using smaller pieces to fill open spaces
- 7
Whip 2 cups of cream with whipped cream stabilizer until stiff peaks form
- 8
Fold about 1/3 of whipped cream into cooled custard
- 9
Fold the remaining whipped cream into custard
- 10
Top graham crackers with half of the custard mixture
- 11
Layer with more graham crackers, then top with remaining custard mixture
- 12
Place a third layer of graham crackers over filling and refrigerate while making chocolate topping
- 13
Microwave chocolate, corn syrup and remaining cream for about 60 seconds
- 14
Whisk and microwave again until chocolate is completely melted
- 15
Whisk mixture until smooth and cool for about 10 minutes
- 16
Pour chocolate mixture over graham crackers and smooth with offset spatula to cover top
- 17
Chill at least 6 hours before serving
Tips
Use smaller pieces of graham crackers to fill any open spaces between larger crackers for even layers
Allow the chocolate topping to cool for 10 minutes before pouring to prevent it from melting the custard layer
Chill for at least 6 hours or overnight for clean slicing and properly set layers
Good to Know
Cover and refrigerate for up to 3 days
Can be made 1-2 days in advance, best after overnight chilling
Slice with sharp knife, wiping clean between cuts for neat portions
Common Mistakes
Don't skip the chilling time or layers won't set properly
Cool chocolate topping before pouring to avoid melting custard layer
Substitutions
Dairy-Free Swaps
helps maintain structure but not essential
General Alternatives
less chocolate flavor
FAQ
Can I make this without the whipped cream stabilizer?
Yes, the stabilizer is optional but helps maintain the whipped cream structure over time. Without it, serve within 24 hours for best texture.
How long will this keep in the refrigerator?
This dessert will keep covered in the refrigerator for up to 3 days, though it's best within the first 2 days for optimal texture.
Can I freeze this dessert?
Freezing is not recommended as the custard and whipped cream layers will separate and become watery when thawed.