Chocolate Eclair Cake

Chocolate Eclair Cake

Ingredients

For the Filling:

• 2 (3.4 oz) packages of instant vanilla pudding mix
• 3 cups milk
• 1 (8 oz) container of whipped topping (Cool Whip), thawed

For the Layers:

• 1 box of graham crackers

For the Chocolate Ganache Topping:

• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream
• 2 tablespoons butter
• 1 teaspoon vanilla extract

Instructions

1. Prepare the Filling:
   • In a large bowl, whisk together the instant vanilla pudding mix and milk until smooth and thickened.
   • Gently fold in the whipped topping until fully combined.
2. Assemble the Layers:
   • In a 9×13 inch baking dish, place a single layer of graham crackers on the bottom.
   • Spread half of the pudding mixture evenly over the graham crackers.
   • Add another layer of graham crackers on top of the pudding mixture.
   • Spread the remaining pudding mixture over the second layer of graham crackers.
   • Top with a final layer of graham crackers.
3. Prepare the Chocolate Ganache Topping:
   • In a microwave-safe bowl, combine the chocolate chips, heavy cream, and butter.
   • Microwave in 30-second intervals, stirring after each interval, until the chocolate is melted and the mixture is smooth.
   • Stir in the vanilla extract.
4. Finish the Cake:
   • Pour the chocolate ganache over the top layer of graham crackers, spreading it evenly with a spatula.
5. Chill:
   • Cover the baking dish and refrigerate for at least 4 hours, or overnight, to allow the graham crackers to soften and the flavors to meld together.
6. Serve:
   • Cut into squares and serve chilled.

This no-bake chocolate eclair cake is a crowd-pleaser and easy to prepare, making it perfect for any occasion! Enjoy!

For more details, visit the full recipe

Thank you for following me on  Facebook , Pinterest !