Chocolate Eclair Cake Recipe
Tags: Dessert
Yield: 16
- 3 (3.4-ounce) packages instant vanilla pudding
- 1 quart (4 cups) whole milk
- 1 (8-ounce) tub Cool Whip
- 1 (14.4-ounce) box graham crackers (26 to 28 graham cracker sheets)
- 1 cup dark chocolate chips (about 6 1/2 ounces)
- 3/4 cup heavy cream
- 1/4 cup light corn syrup
- 1/8 teaspoon kosher salt
- Place 3 (3.4-ounce) packages instant vanilla pudding and 1 quart whole milk in a large bowl and whisk until smooth. Add 1 (8-ounce) tub Cool Whip and use a flexible spatula to gently fold together until well combined.
- Arrange a layer of graham crackers (about 1 sleeve) in 9x13-inch baking dish, breaking the crackers as needed to fit. Spread half of the pudding mixture evenly over the graham crackers. Arrange a second layer of graham crackers on top of the pudding mixture. Spread the remaining pudding mixture over the top. Finish with a third layer of graham crackers.
- Place 1 cup dark chocolate chips, 3/4 cup heavy cream, 1/4 cup light corn syrup, and 1/8 teaspoon kosher salt in a medium microwave-safe bowl. Microwave on HIGH in 15-second increments, stirring after each increment, until the chocolate is melted and the mixture is completely smooth, about 1 minute total. (Alternatively, heat in a small saucepan on the stovetop over low heat.)
- Pour the chocolate mixture evenly over the top layer of graham crackers. Smooth it out with the spatula. Cover the baking dish and refrigerate for at least 8 hours or up to overnight before cutting and serving.
- Storage: The chocolate éclair cake can be covered and refrigerated for up to 5 days or frozen for up to 2 months. Let it thaw in the refrigerator overnight before serving.
