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Pour 1/2 cup heavy cream into a microwave-safe measuring cup. Microwave for 1 minute until hot.

Place the broken chocolate pieces in a bowl. Pour the hot heavy cream over the chocolate. Cover the bowl (e.g., with a paper towel) and let it sit for 5 minutes to allow the chocolate to melt.

After 5 minutes, whisk the cream and chocolate together until a smooth ganache is formed. Set aside.

In a separate mixing bowl, add the 5 ounces of instant Jell-O vanilla pudding mix and 3 cups of milk. Whisk until combined.

Refrigerate the pudding mixture for 10 minutes to allow it to thicken.

After refrigerating, stir the pudding mixture with a spatula. It should be thickened. Add 1/2 cup of Cool Whip or whipped cream and fold it into the pudding mixture until fully incorporated.

Arrange a single layer of graham crackers at the bottom of a rectangular baking dish, covering the entire base.

Spoon about half of the prepared pudding mixture over the graham cracker layer and spread it evenly with a spatula.

Add another layer of graham crackers on top of the pudding mixture.

Spoon the remaining pudding mixture over the second layer of graham crackers and spread it evenly.
Pour the prepared ganache over the top pudding layer and spread it evenly to cover the entire surface.

Refrigerate the assembled eclair cake for at least 3 hours to allow it to set completely.

Once chilled, cut the eclair cake into desired portions and serve.


Pour 1/2 cup heavy cream into a microwave-safe measuring cup. Microwave for 1 minute until hot.

Place the broken chocolate pieces in a bowl. Pour the hot heavy cream over the chocolate. Cover the bowl (e.g., with a paper towel) and let it sit for 5 minutes to allow the chocolate to melt.

After 5 minutes, whisk the cream and chocolate together until a smooth ganache is formed. Set aside.

In a separate mixing bowl, add the 5 ounces of instant Jell-O vanilla pudding mix and 3 cups of milk. Whisk until combined.

Refrigerate the pudding mixture for 10 minutes to allow it to thicken.

After refrigerating, stir the pudding mixture with a spatula. It should be thickened. Add 1/2 cup of Cool Whip or whipped cream and fold it into the pudding mixture until fully incorporated.

Arrange a single layer of graham crackers at the bottom of a rectangular baking dish, covering the entire base.

Spoon about half of the prepared pudding mixture over the graham cracker layer and spread it evenly with a spatula.

Add another layer of graham crackers on top of the pudding mixture.

Spoon the remaining pudding mixture over the second layer of graham crackers and spread it evenly.
Pour the prepared ganache over the top pudding layer and spread it evenly to cover the entire surface.

Refrigerate the assembled eclair cake for at least 3 hours to allow it to set completely.

Once chilled, cut the eclair cake into desired portions and serve.
