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Eclair Cake
This No-Bake Chocolate Eclair Cake is as easy as it is delicious.
Servings 12
Calories 355kcal
Ingredients
- 3 cups whole milk
- 2 3.4-ounce package instant vanilla pudding
- 8 ounces whipped topping thawed
- 3 sleeves graham crackers
- 1 cup heavy whipping cream
- 4 tablespoons butter unsalted
- 2 cups semisweet chocolate chips
Instructions
- In a large bowl, whisk the milk and instant pudding together until it thickens. About 2 minutes. Fold the whipped topping into the pudding mixture.
- Bring the heavy cream and butter to a simmer in a medium saucepan over medium heat.
- Add the chocolate chips to a large mixing bowl and then pour the heated heavy cream mixture over the top. Whisk the chocolate and cream until smooth. Set the ganache aside.
- Create a single layer of graham crackers that line the bottom of your 9×13” baking dish. You may have to break some of the crackers to create an even layer that covers the dish.
- Smooth half of the pudding mixture over the graham crackers in an even layer.
- Add a layer of graham crackers over the pudding mixture and add the remaining pudding mixture over the second layer of graham crackers.
- Top the pudding mixture with a layer of graham crackers and pour the chocolate ganache over the final layer of graham crackers and smooth it into an even layer.
- Cover the dish and refrigerate for at least two hours before cutting and serving. Use a sharp knife to cut the eclair cake into 12 squares and serve chilled.
Nutrition
Calories: 355kcal | Carbohydrates: 24g | Protein: 5g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 78mg | Potassium: 301mg | Fiber: 2g | Sugar: 19g | Vitamin A: 536IU | Vitamin C: 0.1mg | Calcium: 121mg | Iron: 2mg