No-Bake Chocolate Éclair Cake
Imagine a dessert that combines the best of a chocolate éclair and Boston cream pie—this cake is exactly that!
Ingredients
For the cake:
- 2 packs instant French vanilla pudding (3.4 oz each)
- 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
- In a large bowl, whisk together instant pudding and milk for 2 minutes. Fold in the whipped topping.
- 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.
- Cover and refrigerate for at least 1 hour or up to 24 hours.
- 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.
- Stir the cream and chocolate together until smooth, then pour over the top graham cracker layer. Spread evenly.
- 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.