• In a large mixing bowl, pour the powdered pudding mix.  While mixing on a low speed, in batches of about ½ cup of milk at a time, combine the milk to the pudding mix.  This will help to reduce lumps.  Once the milk & pudding mix are combined well and it is free of lumps, allow it to chill through and thicken in the fridge for 2-3 hours.
• Combine the heavy cream, powdered sugar and vanilla in a medium mixing bowl.  Beat with a hand mixer on high speed until soft peaks form. Cover and store in the fridge until the pudding mixture is chilled through.
• Stir the whipped cream into the chilled pudding mixture. 

For the Chocolate Ganache:

• Combine the chocolate chips, sugar and salt in a medium mixing bowl.  Heat the heavy cream in the microwave until it just starts to boil.  Pour the hot cream over the chocolate mixture and carefully stir until the chocolate has melted and it has combined very well.
• Add the butter to the chocolate mixture and stir until the butter has melted completely and combined with the chocolate.  It should be smooth and silky at this point.  Let it cool to room temp.  Stir from time to time to increase how fast it cools.

Assemble the Vanilla Bliss Bowl:

• Begin by placing a layer of broken graham crackers on the bottom of the serving bowl.  Then add ⅓ of the pudding mixture.  Top with another layer of broken graham crackers, then a generous drizzle of chocolate ganache to coat the graham crackers. Continue until all of the ingredients are used and garnish the top with remaining ganache and grahams.
• Cover and chill in the fridge until ready to serve.  Serve with fresh berries if you’d like.