No Bake Eclair Cake
Creamy, dreamy vanilla pudding, layered between graham crackers, then topped with chocolate ganache, just like your favorite pastry!
Servings: 20
Ingredients
- 2 (3.4 oz.) pkg. instant vanilla pudding mix
- 3 1/2 c. cold whole milk
- 1 (12 oz.) cont. Cool Whip
- 1 (1 lb.) pkg. graham crackers (4 sleeves)
- CHOCOLATE GANACHE :
- 6 T. butter
- 6 T. whole milk
- 6 T. cocoa powder
- 2 1/2 c confectioner's sugar
Instructions
- In a medium bowl, whisk together the vanilla pudding and 3 1/2 cups milk for about 2 minutes. Fold in Cool Whip.
- Arrange a single layer of graham cracker squares in the bottom of a 9x13-inch pan. You may need to cut and shape the crackers to fit snuggly.
- Evenly spread half of the pudding mixture over the graham crackers.
- Top with another layer of graham crackers to cover entire surface.
- Pour the remaining pudding mixture on top of the crackers and smooth evenly.
- Place the final layer of graham crackers on top with bumpy side down. (This will help the top look smooth when you put the ganache on top.)
- CHOCOLATE GANACHE: In a medium glass bowl, microwave butter and 6 tablespoons of milk until melted, not boiling. Whisk in cocoa and confectioners' sugar, beat until smooth. Pour ganache through a sieve to remove any lumps. Carefully cover the cake with ganache, spreading evenly.
- Chill for at least 6-8 hours or overnight.
- Cook's Note: The ganache will be a bit runny. No worries, it will firm up in the refrigerator.
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