1 box instant vanilla pudding mix
2 c. cold milk
1 store-bought angel food cake
3/4 c. heavy cream
1 1/2 c. semisweet chocolate chips
Make pudding: In a large bowl, whisk together pudding mix and milk until thick, 3 minutes.
Slice angel food cake in half lengthwise and spread a thick layer of pudding on top of the bottom half (you’ll have about 1/4 of the batch of pudding left, depending on the size of your cake). Top with angel food cake top.
Make ganache: In a small saucepan over low heat, heat heavy cream just until it bubbles. Place chocolate chips in a heatproof bowl and pour over hot heavy cream. Let sit 5 minutes, then whisk until smooth and no clumps remain.
Pour ganache over angel food cake until top layer is covered.
Let cake set for 10 minutes before slicing.