Chocolate Eclair Cake
Ingredients:
For the Cake:
1 package (14.4 oz) graham crackers (you will need about 1 ½ sleeves)
2 packages (3.4 oz each) instant vanilla pudding mix
3 cups milk
1 container (8 oz) whipped topping (Cool Whip), thawed
1 cup heavy cream
For the Chocolate Glaze:
1 cup semi-sweet chocolate chips
1 tablespoon unsalted butter
¼ cup light corn syrup
Instructions:
1. Prepare the Pudding Mixture:
In a large bowl, whisk together the instant vanilla pudding mix and milk until well combined and thickened (about 2 minutes).
Fold in the whipped topping until smooth and evenly mixed.
2. Assemble the Cake:
Line the bottom of a 9×13-inch baking dish with a layer of graham crackers.
Spread half of the pudding mixture over the graham crackers.
Add another layer of graham crackers on top of the pudding.
Spread the remaining pudding mixture over the second layer of graham crackers.
Top with a final layer of graham crackers.
3. Prepare the Chocolate Glaze:
In a small saucepan over medium heat, combine the semi-sweet chocolate chips, unsalted butter, and light corn syrup.
Stir constantly until the mixture is smooth and fully melted.
4. Add the Chocolate Glaze:
Pour the chocolate glaze evenly over the top layer of graham crackers.
Use a spatula to spread it out evenly.
5. Chill:
Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. This allows the graham crackers to soften and the flavors to meld together.
6. Serve:
Slice into squares and serve chilled.
Prep Time: 15 minutes | Chill Time: 4 hours | Total Time: 4 hours 15 minutes
Servings: About 12-15