Chocolate Eclair Cake
Ready In: 30 mins
Serves: 15
Ingredients
- 5 1⁄8 ounces large box vanilla instant pudding mix
- 2 3⁄4 cups milk
- 0.5 (1 lb) box chocolate graham cracker
- 5 1⁄8 ounces large box instant chocolate pudding mix
- 2 3⁄4 cups milk
- 1 (16 ounce) container Cool Whip, divided
Ganache
- 2⁄3 cup heavy whipping cream
- 6 -8 ounces bittersweet chocolate chips (Ghirardelli is wonderful)
Directions
- Make vanilla pudding with 2-3/4 cup milk
- Blend in 8 oz. of Cool Whip.
- Make chocolate pudding with 2-3/4 cup milk.
- Blend in remaining 8 oz. Cool Whip.
- Butter 9x13 pan.
- Place layer of graham crackers in bottom of pan.
- Top with vanilla pudding mixture.
- Place another layer of graham crackers on top of vanilla pudding.
- Top with chocolate pudding mixture.
- Top with another layer of graham crackers.
- Refrigerate a couple hours before frosting.
- Bring cream to simmer.
- Pour over chocolate chips in sturdy bowl.
- Whisk until melted and smooth.
- Pour over top layer of graham crackers
- Refrigerate overnight or for several hours.
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