Instructions
Prepare the Pudding Filling: In a large mixing bowl, whisk together the instant vanilla pudding mix and cold milk vigorously for two minutes until the mixture begins to thicken. Let it stand for five minutes to set completely. Once set, gently fold in the thawed whipped topping and vanilla extract until the mixture is smooth and creamy. The filling should be light, fluffy, and hold its shape when spooned.
Assemble the First Layer: Line the bottom of your 9×13 inch baking dish with a single layer of whole graham crackers, breaking them as needed to fit. You want complete coverage with minimal gaps. The crackers will soften as the dessert chills, creating a cake-like texture. Spread half of the vanilla pudding mixture evenly over the graham cracker layer, smoothing it with an offset spatula to reach all corners and edges.
Build Additional Layers: Add another complete layer of graham crackers over the pudding, again breaking crackers to fill any gaps. Spread the remaining pudding mixture over this second graham cracker layer, ensuring even distribution. Top with a final layer of graham crackers, creating a neat, flat surface. This three-layer construction gives you the perfect ratio of creamy filling to cake-like crackers.
Make the Chocolate Ganache: In a medium saucepan over medium-low heat, warm the heavy cream until it just begins to simmer around the edges. Remove from heat immediately and add the chocolate chips, butter, vanilla extract, and a pinch of salt. Let the mixture sit undisturbed for two minutes to allow the chocolate to melt. Then whisk gently until the ganache is completely smooth, glossy, and silky. The butter adds extra shine and richness to the ganache.
Pour the Ganache: While the ganache is still warm and pourable, pour it over the top layer of graham crackers. Use an offset spatula to spread it evenly across the entire surface, allowing some to drip down the sides for a beautiful finish. Work quickly as the ganache will begin to set as it cools. For an elegant presentation, create swirls or smooth it to a mirror-like finish.
Garnish and Chill: While the ganache is still slightly tacky, sprinkle chocolate shavings generously over the top. This not only looks beautiful but adds texture and extra chocolate flavor. Cover the dish loosely with plastic wrap, being careful not to touch the ganache surface. Refrigerate for at least eight hours or preferably overnight. This extended chilling time is essential as it allows the graham crackers to soften completely and all the layers to meld together, creating that signature eclair cake texture.
Serve: Using a sharp knife dipped in hot water and wiped clean between cuts, slice the cake into squares. The layers should hold together beautifully, revealing the stunning stripes of graham cracker, cream, and chocolate.
Tips for Success
Use cold milk when making the pudding for proper thickening. Don’t rush the chilling time, as the graham crackers need hours to soften properly. For cleaner slices, let the cake sit at room temperature for ten minutes before cutting.
Storage
Store covered in the refrigerator for up to four days. This dessert actually tastes better the second day after all flavors have melded together.
