Description
Indulge in the decadent goodness of this Eclair Cake with a luscious layer of chocolate ganache. This no-bake dessert is a crowd-pleaser, perfect for any occasion.
Ingredients
Scale
For the Cake:
- 2 (3.4-ounce) boxes instant vanilla pudding mix
- 2 1/2 cups cold whole milk
- 1 (8-ounce) container whipped topping, thawed
- 1 box graham crackers
For the Chocolate Ganache:
- 1/2 cup heavy cream
- 4 ounces semi-sweet chocolate, chopped
- 1 tablespoon unsalted butter
Instructions
- Prepare the Cake: In a large bowl, whisk together the pudding mix and cold milk until thickened. Fold in the whipped topping. Arrange a layer of graham crackers in a 9×13-inch dish, spread half of the pudding mixture, add another layer of crackers, and top with the remaining pudding mixture and a final layer of crackers.
- Make the Ganache: Heat the cream until simmering, pour over chocolate and butter, let sit, then whisk until smooth. Pour over the cake.
- Chill: Refrigerate the cake for at least 6 hours or overnight to set. Serve chilled.
Notes
- This cake improves with time as the graham crackers soften. Try variations with chocolate pudding or top with sliced strawberries for a fruity twist.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
