Chocolate Eclair Cake
A delightful no-bake dessert that combines vanilla pudding, whipped topping, and rich chocolate ganache, reminiscent of classic chocolate eclairs.
Ingredients
For the Cake
- 1 package package of graham crackers
- 2 cups of milk
- 1 package of instant vanilla pudding mix
- 1 container of whipped topping (8 oz)
For the Chocolate Topping
- 1 cup of chocolate chips Use dark chocolate chips for a richer flavor.
- 1/2 cup of heavy cream Heat until just boiling.
- 1 teaspoon of vanilla extract
- Powdered sugar (optional for serving) Dust over the top before serving.
Instructions
Preparation
- In a bowl, combine the milk and vanilla pudding mix and whisk until smooth. Let it sit for about 5 minutes to thicken.
- Fold in the whipped topping until well integrated.
Layering
- In a 9×13 inch dish, layer graham crackers, half of the pudding mixture, and repeat until you finish with a layer of graham crackers on top.
Chocolate Ganache
- Heat the heavy cream in a saucepan until just boiling, then pour it over the chocolate chips in a bowl. Let it sit for a minute then stir until smooth.
- Pour the chocolate ganache over the top layer of graham crackers.
Chilling
- Refrigerate for at least 4 hours or overnight before serving.
Serving
- Cut into squares, dust with powdered sugar if desired, and serve cold.
Notes
Keep leftovers covered in the refrigerator for up to 3 days. You can also add banana slices or strawberries between the pudding layers for extra flavor.