Description
This no bake eclair cake is a creamy, easy dessert layered with graham crackers, vanilla pudding, whipped topping, and finished with a rich chocolate ganache.
Ingredients
2 boxes (3.4 oz each) instant vanilla pudding mix
3 cups cold milk
1 container (8 oz) whipped topping (Cool Whip), thawed
1 box graham crackers
Chocolate Ganache:
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
1 teaspoon vanilla extract
Instructions
1. In a large bowl, whisk together vanilla pudding mix and cold milk until thickened.
2. Fold in whipped topping until smooth and creamy.
3. In a 9×13-inch dish, layer graham crackers on the bottom.
4. Spread half of the pudding mixture over the graham crackers.
5. Add another layer of graham crackers.
6. Spread remaining pudding mixture evenly on top.
7. Finish with a final layer of graham crackers.
8. In a saucepan, heat heavy cream until just simmering.
9. Pour hot cream over chocolate chips and let sit for 2 minutes.
10. Stir until smooth, then add vanilla extract.
11. Pour chocolate ganache evenly over the top layer.
12. Refrigerate for at least 6 hours or overnight until set.
13. Slice and serve chilled.
Notes
Chill overnight for best texture.
Use chocolate frosting instead of ganache for a shortcut.
Ensure pudding is fully set before layering.
Store in refrigerator for up to 4 days.