Make pudding according to package directions, but only use 2½ cups milk instead of 3 cups. Mix until smooth and thick, fold in thawed whipped topping. Set aside.
Line the bottom of an 8 x 8-inch straight-sided pan with 8 whole grahams and 2 split in ½ to fill in the extra space.
Carefully cover grahams with ½ the pudding.
Do another layer of grahams and top with the rest of the pudding, and final layer of grahams. Chill while making the Ganache.
GANACHE: Use a double boiler or bowl over pan of simmering water, add water and butter and mix together until totally melted.
Add chocolate frosting mix and stir with a spatula or whisk until completely smooth. You can turn off the heat while mixing; just keep the bowl over warm pot of water.
Once chocolate is totally smooth, pour over grahams starting on one side and moving back and forth to cover the whole top.
It will start to set up rather quickly, so try not to touch it or cover with anything touching. Chill in refrigerator until set-up, best over night. This is good 2 to 3 days after making, because the grahams are soft all the way through and the texture is more creamy.
Best to cut with a serrated knife; steak knife works great with a point and short blade.
Keep dessert refrigerated.
CHEFS NOTE: The Ganache will give you a hard chocolate topping, more like a soft bar. If you want the topping to be soft, use the Frosting directions on the bag, and spread on grahams right away.
You can use a small box of instant pudding (makes 2 cups), which makes thinner layers in-between; use 1½ cups of milk (instead of 2 cups) to make pudding and use 2 oz. of whipped topping instead of 4 oz.
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