Eclair Cake

Ingredients

Cake Layers

• 24 graham crackers
• 2 (3.4 oz) packages vanilla instant pudding mix
• 2 1/3 cups cold milk
• 12 oz whipped topping (1.5 tubs), thawed

Chocolate Ganache Topping

• 12 oz semi-sweet chocolate bars or chips (chopped if using bars)
• 1 1/2 cup heavy cream

Instructions

1. Layer graham crackers
   In a 13x9-inch glass dish, arrange a single layer of graham crackers, breaking as needed to cover the bottom.

2. Prepare pudding mixture
   In a large bowl, whisk together pudding mix and cold milk until smooth. Fold in whipped topping until fully combined.

3. Build layers
   Spread half of the pudding mixture over the graham crackers.
   Add another layer of graham crackers.
   Spread remaining pudding mixture on top.
   Finish with a final layer of graham crackers.
   Refrigerate for 30 minutes.

4. Make ganache
   Place chocolate in a heat-safe bowl.
   Heat heavy cream in a saucepan over medium-low for about 5 minutes, until just beginning to boil (not a rolling boil).
   Pour hot cream over chocolate. Let sit 2 minutes, then whisk until smooth.

5. Top the cake
   Remove cake from refrigerator. Pour ganache evenly over top and smooth with a spatula.

6. Chill
   Cover and refrigerate at least 8 hours before serving (overnight preferred).

Notes

• Overnight chilling gives the best cake-like texture.
• Chocolate chips melt well; if using bars, chop finely.
• Wipe knife between slices for clean cuts.