Eclair Cake

  

This eclair cake is a no-bake dessert success with only 6 ingredients. This chocolate treat tastes exactly like a French bakery eclair but is far simpler to make. Aside from the chilling time, it takes less than 15 minutes to make just mix up the creamy filling, layer by layer it with graham crackers, and include it with velvety chocolate ganache, and you've got yourself a dessert!

 

6 c. Heavy whipping cream, divided

1 14-ounce can of sweetened condensed milk, divided

2 3.4-ounce boxes of instant vanilla pudding mix

2 tsp. vanilla bean paste

1 14.4-ounce box of graham crackers

8 oz. semisweet chocolate bars, finely chopped

 

In a big mixing bowl, whip two cups of heavy whipping cream with 1/3 cup of sweetened condensed milk on high speed till firm peaks form. Within a separate big mixing bowl, combine the pudding mix, three cups of cold heavy whipping cream, vanilla bean paste, and left-sweetened condensed milk. In three additions as you go fold the whipped cream into the pudding mixture.

 

Place a layer of graham crackers in a 13x9-inch glass baking dish, breaking up crackers when necessary to fill any gaps. Distribute half of the pudding mixture evenly over the graham crackers. Place an additional layer of graham crackers on top. Top with the rest of the pudding combination. Sprinkle with a final layer of graham crackers, cover, and chill for 30 minutes.

In a medium heatproof bowl, combine the chopped chocolate. Microwave the remainder of one cup of heavy cream in a large glass measuring cup or a different heatproof bowl until steaming, forty-five seconds to one minute. Pour the hot cream throughout the chocolate and set aside for 1 minute before mixing until smooth.

 

Smooth the ganache over the chilled cake with a spatula. If desired, create a swooping effect in the chocolate with a spoon. Refrigerate for at least four hours or an entire night till chilled and set up.