Cool down with this sweet, creamy, and chocolatey dessert. Perfect for a summer get-together because this feeds a crowd, and no baking is required.
Eclair Cake Recipe:
2 ( 3.5-ounce) Packages of Instant Vanilla Pudding ( I used Wholefoods 365 brand)
3 Cups of Milk
1 (9-ounce) Container of Frozen Whipped Topping (I love to use TruWhip)
1 (16-ounce) Package of Graham Crackers
Chocolate Glaze (Ganache):
1 Cup Semisweet Chocolate Chips
3/4 Cup Heavy Whipping Cream
5 Tablespoons Light Corn Syrup
1. First, in a medium saucepan, begin heating the 3/4 cup of heavy whipping cream and light corn syrup on medium-low on the stovetop.
2. In a large bowl beat together the pudding mix and milk until thickened. Then beat in the frozen whipped topping until evenly mixed.
3. In a heat-safe bowl, combine the chocolate chips and the heavy cream mixture. (The heat from the cream mixture will melt the chocolate chips.) Set Aside.
4. Place graham crackers in a single layer in the bottom of a 9×13 dish. Spread half of the pudding mixture on top of the graham crackers. Repeat another layer of crackers on top of the pudding. Spread the remaining pudding mixture on top, and top that with a final layer of graham crackers. Set aside.
5. Now, mix the chocolate glaze until silky and smooth. Pour this over the final layer of graham crackers and smooth with a spoon, or a silicone spatula.
6. Cover and refrigerate for 8 hours or overnight.
7. Serve Chilled and Enjoy!
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