Ingredients
- 2 boxes (3.4 oz each) instant vanilla pudding mix
- 3 cups cold whole milk
- 1 tsp vanilla extract
- 1 tub (8 oz) whipped topping, thawed
- 1 box (14.4 oz) graham crackers
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
- 1 tbsp unsalted butter
Instructions
- Make the cream. Whisk the pudding mixes and cold milk 2 minutes until thick. Fold in the whipped topping and vanilla until smooth.
- Layer. In a 9x13-inch dish, arrange a single layer of graham crackers (break to fit). Spread over half the pudding cream. Repeat with a second layer of grahams and the remaining cream, then top with a final layer of grahams.
- Make the ganache. Heat the cream and butter until steaming, pour over the chocolate chips, wait 2 minutes, then stir until glossy.
- Top and chill. Spread the ganache over the top graham layer. Refrigerate at least 6 hours, preferably overnight.
- Slice and serve. Cut with a warm, wiped knife for clean layers.
💡 Eclair cake smarts
The overnight chill IS the recipe — the grahams need 6+ hours to soften into pastry-like layers, so don't rush it. Keep the ganache pourable but not hot when you spread it. A warm knife, wiped between cuts, gives you those perfect bakery-case layers.
Common questions
Can I use homemade whipped cream instead of whipped topping?
Yes — whip 2 cups of heavy cream with 3 tablespoons of powdered sugar to firm peaks and fold it in.
Can I use canned chocolate frosting instead of ganache?
Absolutely — it's the classic shortcut. Microwave the frosting 20 seconds so it spreads like a dream.
Is it supposed to be soft?
Yes — the grahams absorb moisture overnight and turn cake-like. That's the magic, not a mistake.
How long does eclair cake keep?
Up to 2 days refrigerated. The texture is best on day two.
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