Ingredients:
For the Filling:
2 boxes (3.4 ounces each) instant vanilla pudding mix
3 cups whole milk
1 1/2 cups heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
For the Layers:
1 box (14-16 ounces) graham crackers
For the Chocolate Ganache Topping:
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
2 tablespoons unsalted butter
1 tablespoon corn syrup (optional, for added shine)
Instructions:
In a large mixing bowl, whisk together the instant vanilla pudding mix and whole milk until smooth. Allow it to set for a few minutes to thicken.
In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Gently fold the whipped cream into the pudding mixture until well combined. This creates the creamy eclair filling.
In a 9×13 inch baking dish, arrange a single layer of graham crackers to cover the bottom.
Spread half of the pudding and cream mixture evenly over the graham crackers, ensuring it reaches the edges.
Add another layer of graham crackers on top of the pudding mixture.
Spread the remaining pudding mixture over the second layer of graham crackers, making sure it’s smooth and even.
Finish with a final layer of graham crackers on top.
To prepare the chocolate ganache topping, combine the chocolate chips, heavy cream, butter, and corn syrup (if using) in a heatproof bowl. Microwave in 20-second intervals or use a double boiler to melt the chocolate, stirring until smooth.
Pour the chocolate ganache over the top layer of graham crackers, spreading it evenly to cover the entire surface.
Refrigerate the eclair cake for at least 4 hours, or preferably overnight. This allows the layers to set and the flavors to meld.
Once fully chilled and set, slice and serve the No-Bake Eclair Cake.