No-Bake Chocolate Eclair Cake
Ingredients
- 2 packages small vanilla instant pudding
- 3 1/2 cups milk
- 1 1/2 cups heavy whipping cream
- 2 boxes graham crackers
Frosting
- 2 ounces baking chocolate
- 3 tablespoons butter
- 2 tablespoons light corn syrup
- 1 teaspoon vanilla
- 1 1/2 cups powdered sugar
- 3 tablespoons boiling water
Preparation
Whip the heavy cream to medium-stiff peaks.
Mix the vanilla instant pudding with milk until thickened, then fold in the whipped cream to create the pudding mixture.
In a 9x13 inch pan, layer the graham crackers and pudding mixture alternately, beginning and ending with graham crackers.
For the frosting, melt the baking chocolate and butter together over low heat.
Stir in the light corn syrup, vanilla, powdered sugar, and boiling water until the mixture is smooth and spreadable.
Spread the frosting evenly over the top layer of the cake.
Refrigerate for at least 4 hours or overnight to allow the cake to set before serving.
