Scale

For the Cake:

2 packs graham crackers

2 boxes instant vanilla pudding mix

3 cups cold milk

1 container whipped topping (Cool Whip)

For the Chocolate Ganache:

1 cup chocolate chips

1/2 cup heavy cream

1. In a bowl, whisk pudding mix with cold milk until thickened.

2. Fold in whipped topping until smooth and creamy.

3. In a baking dish, layer graham crackers at the bottom.

4. Spread half of the pudding mixture over the crackers.

5. Add another layer of graham crackers.

6. Spread the remaining pudding mixture on top.

7. Finish with a final layer of graham crackers.

8. Heat heavy cream until hot (not boiling), then pour over chocolate chips.

9. Stir until smooth to form ganache.

10. Pour ganache over the top layer and spread evenly.

11. Refrigerate for at least 6 hours (preferably overnight) before serving.

Let the cake chill overnight for best texture.

Use chocolate chunks for richer ganache.

Store in fridge up to 4 days.

You can add banana slices or strawberries between layers.

Keywords: no bake eclair cake, easy pudding dessert, chocolate ganache dessert, layered graham cracker cake, no bake cake recipe