This gorgeous eclair cake is made by layering chocolate with vanilla custard and graham crackers. The chocolate frosting on top finishes it off beautifully.
Ingredients
14½ ounce box graham crackers
3 cups whole milk
2 x 3½ ounce packages instant vanilla pudding mix
¼ cup powdered sugar
1 cup heavy cream
1 teaspoon vanilla extract
FOR THE FROSTING:
¾ cup heavy cream
2 tablespoons unsalted butter
Pinch of salt
1½ cups semisweet chocolate chips
1 teaspoon vanilla extract
Instructions
Whisk the pudding mix, milk, cream, vanilla, and powdered sugar together in a bowl until thick.
Arrange a layer of graham crackers in a 9 x 13-inch baking dish.
Add half the pudding mixture on top and spread evenly.
Repeat with more graham crackers and more pudding mixture.
Finish with a layer of graham crackers.
Melt the chocolate chips with the butter and heavy cream in a bowl in the microwave, stirring every 30 seconds, until smooth.
Stir in the salt and vanilla.
Pour the frosting over the top layer of graham crackers and spread to cover evenly.
Cover with plastic wrap and chill overnight or for at least 4 hours before serving.
