Description

Indulge in this delightful Eclair Cake with a rich Chocolate Ganache topping. This no-bake dessert features layers of creamy vanilla pudding, whipped topping, and graham crackers, all finished with a luscious chocolate ganache. A perfect treat for any occasion!

Ingredients

For the Cake:

2 (3.4 oz) boxes instant vanilla pudding mix
3 cups cold whole milk
1 (8 oz) container whipped topping (like Cool Whip)
1 box graham crackers (about 14–16 sheets)

For the Chocolate Ganache:

1 cup semi-sweet chocolate chips
1/2 cup heavy cream
2 tablespoons unsalted butter
1 teaspoon vanilla extract
pinch of salt

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Instructions

Prepare the Pudding Mixture: In a large mixing bowl, whisk together the pudding mix and cold milk until smooth and thickened, about 2 minutes. Gently fold in the whipped topping until fully combined.
Assemble the Cake: In a 9×13-inch baking dish, arrange a layer of graham crackers, half of the pudding mixture, another layer of graham crackers, the remaining pudding mixture, and a final layer of graham crackers.
Make the Chocolate Ganache: Place chocolate chips in a bowl. Heat cream and butter in a saucepan until simmering, then pour over chocolate chips. Let sit, then stir in vanilla and salt. Pour over the top layer of graham crackers.
Chill and Serve: Cover and refrigerate for at least 6 hours or overnight. Slice and enjoy!

Notes

For added flavor, try using chocolate graham crackers or layering sliced bananas or strawberries between the pudding layers.
This dessert can be prepared a day ahead for enhanced flavor and texture.