Description
A no-bake dessert that brings the delightful flavors of classic chocolate eclairs into an easy-to-make cake. Perfect for parties!
Ingredients
Scale
- 2 boxes (3.4 ounces each) instant vanilla pudding mix
- 3 cups cold whole milk
- 1 teaspoon vanilla extract
- Pinch of fine salt
- 12 ounces frozen whipped topping (thawed)
- 1 box (14.4 ounces, about 3 sleeves) honey graham crackers
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup heavy cream
- 1 tablespoon light corn syrup (optional)
- 1 tablespoon unsalted butter (optional)
Instructions
- Prepare the pan: Line the bottom of a 9×13 inch baking dish with a layer of graham crackers.
- Make the pudding: In a large bowl, whisk instant vanilla pudding mix with cold milk for about 2 minutes until thick and smooth. Stir in vanilla extract and salt, then let sit for 3 to 5 minutes.
- Fold in whipped topping into the pudding mixture until light and fluffy.
- Layer the ingredients: Spread half of the vanilla filling over the first layer of graham crackers. Add a second layer of graham crackers on top.
- Finish layering: Spread the remaining vanilla filling over the second layer, then top with another layer of graham crackers.
- Make the ganache: Heat heavy cream until steaming, then pour over chocolate chips. Add optional corn syrup and butter if using.
- Combine until smooth and glossy.
- Top the cake: Let ganache cool slightly, then pour it over the top layer of graham crackers.
- Chill the cake: Cover and refrigerate for at least 4 hours or overnight.
- Serve: Slice into squares and serve cold.
Notes
Allow ganache to cool sufficiently before pouring to prevent melting the top layer.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 20mg