Imagine a dessert that combines the best of a chocolate éclair and Boston cream pie—this cake is exactly that!

With layers of creamy vanilla pudding, graham crackers, and rich chocolate ganache, it’s an easy no-bake treat that everyone will love.

Ingredients

For the cake:

2 (3.4 oz) packages instant French vanilla pudding
3 cups whole milk
8 oz container whipped topping, thawed
14 oz box graham crackers

For the ganache:

1 1/2 cups semisweet chocolate chips
1 cup heavy cream
1 tbsp unsalted butter

Instructions

Step 1: In a large bowl, whisk together instant pudding and milk for 2 minutes. Fold in the whipped topping.

Step 2: In a 9×13-inch dish, layer graham crackers on the bottom, then spread half of the pudding mixture over them.

Add another layer of graham crackers, then the remaining pudding mixture, followed by a final layer of graham crackers.

Step 3: Cover and refrigerate for at least 1 hour or up to 24 hours.

Step 4: To make the ganache, heat the cream and butter in a saucepan until small bubbles form around the edges (do not boil).

Pour the hot cream over the chocolate chips and let sit for 10 minutes.

Step 5: Stir the cream and chocolate together until smooth, then pour over the top graham cracker layer. Spread evenly.

Step 6: Cover and chill for at least 8 hours or up to 2 days. The longer it chills, the softer the graham crackers will become. Slice and serve.

Frequently Asked Questions (FAQs)

1. Can I use different flavored pudding?

Yes, feel free to experiment with flavors like chocolate or butterscotch.

2. How long can I store this cake?

It can be stored in the fridge for up to 3 days.

3. Can I use a different topping instead of ganache?

You can use chocolate frosting or even a store-bought ganache for convenience.

4. Can I make this cake ahead of time?

Yes, it’s even better when made a day ahead as it allows the graham crackers to soften.

5. What can I serve with this cake?

Serve it with fresh berries or a dollop of whipped cream for extra indulgence.