Eclair Cake
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Eclair Cake
- I was looking for a dessert recipe that would be perfect for a family meal with some friends from our church. This one popped up and it was definitely a hit. The original Recipe is by Molly Allen @ Southern Living.
Ingredients
Scale
- 24 graham crackers – it takes about the full 14.4 oz. box (I used a large foil cake pan)
- 2 3.4 oz. packages of vanilla instant pudding
- 2 1/3 cups cold milk
- 1 8 oz. tub of cool whip, thawed
- 2 4 oz. semi-sweet baking chocolate bars
- 1 cup heavy cream
Instructions
- Place graham crackers in a 13 x 9 pan – place one layer and brake up crackers as needed to fill the space
- In a large mixing bowl, whisk together the instant pudding mix and cold milk, then fold in the cool whip
- Spread half of the pudding mixture over the graham crackers
- Top with another layer of graham crackers
- Spread the remaining pudding mixture over the second layer of crackers
- Top with final layer of graham crackers
- Place the pan in the refrigerator to chill for 30 minutes
- While the cake layers are chilling, make the ganache topping
- Finely chop the chocolate bars and transfer it to a heat safe bowl
- In a small sauce pan, heat the heavy cream on medium-low for 5 minutes until just boiling. Do not allow the cream to heat to a rolling boil
- Slowly pour the hot heavy cream over the chopped chocolate
- Allow the mixture to sit for about 2 – 3 minutes before whisking until smooth
- Remove the pan from the refrigerator and pour the chocolate mixture over top
- Smooth with a spatula
- Cover and chill for at least 8 hours before serving (when covering, ensure the plastic does not rest or touch the chocolate 😉
Notes
Enjoy! This was loved by children and adults.
Thanks for stopping by – until next time, may your days be grace filled, your kitchen warm and your heart rooted right where you are. 🩶
