Ingredients

For the Creamy Vanilla Filling

  • 2 boxes (3.5 oz each) instant vanilla pudding mix
  • 3 cups cold milk
  • 1 container (8 oz) whipped topping (Cool Whip), fully thawed

For the Layers

  • 2 full sleeves of graham cracker squares (original, honey, or chocolate)

For the Chocolate Topping

Choose one of these options:

Option 1: Classic Chocolate Ganache

  • 1 ½ cups semi-sweet chocolate chips
  • ¾ cup heavy cream

Option 2: Quick Frosting Topping

  • ⅓ cup milk
  • ¼ cup unsalted butter
  • 1 cup sugar
  • 3 tablespoons cocoa powder
  • 1 teaspoon vanilla extract

Instructions –

1. Prepare the Filling

In a large mixing bowl, whisk together the instant pudding mix and cold milk. Continue whisking until thickened and smooth, usually about 2 minutes. Let the mixture sit for a few minutes to fully firm up.

2. Fold in the Whipped Topping

Gently fold the thawed whipped topping into the pudding mixture. The goal is to achieve a smooth, fluffy, evenly blended cream filling without deflating the mixture. Set aside when fully combined.

3. Lay the Graham Crackers

Line the bottom of a 9×13-inch pan with a single layer of graham cracker squares. Try to cover the entire base; break crackers as needed to fill gaps.

4. Add the First Layer of Cream

Spread half of the pudding mixture evenly over the graham crackers. Use a spatula to smooth the cream all the way to the edges.

5. Add the Second Layer of Crackers

Place another layer of graham crackers over the cream. This middle layer helps build structure and adds the signature “éclair” effect.

6. Add the Remaining Filling

Pour the rest of the pudding mixture over the second layer of crackers. Smooth again to create a level, even surface.

7. Top with Final Layer of Crackers

Add one more layer of graham crackers—this will sit just beneath the chocolate topping and complete the layered effect.

8. Prepare the Chocolate Topping

For Ganache:
Heat heavy cream just to a simmer. Pour over chocolate chips and let sit 2 minutes. Stir until melted and glossy.

For Frosting:
Heat milk, sugar, butter, and cocoa in a saucepan. Bring to a gentle boil for 1 minute, remove from heat, and stir in vanilla.

9. Pour Chocolate Over the Cake

Spread the warm chocolate topping evenly over the final layer of graham crackers. The warm chocolate will soften them slightly, enhancing texture.

10. Chill the Dessert

Cover with foil and refrigerate for at least 6 hours. Overnight chilling is ideal, as it allows the graham crackers to soften completely and the layers to firm.

11. Slice and Serve

Use a sharp knife to cut into squares. Each slice will reveal the smooth filling and defined layers beneath the glossy chocolate.

Helpful Tips for Best Results

For a clean slice, run your knife under hot water and wipe it dry between cuts.
To prevent the chocolate topping from cracking, let the cake sit at room temperature for 10 minutes before slicing.
Be sure your whipped topping is completely thawed to avoid lumps in the filling.
Use whole milk or 2% milk for a thicker, creamier filling.

Variations to Customize Your Dessert

Swap vanilla pudding for French vanilla, banana, cheesecake, or white chocolate flavors for new twists.
Add sliced bananas or strawberries between layers for a fresh, fruity version.
Use chocolate graham crackers or Oreo thins for an even richer chocolate flavor.
Add a tablespoon of instant espresso powder to the ganache for a mocha variation.

Serving Suggestions

Serve chilled, directly from the refrigerator.
Pair with fresh berries for contrast.
For a festive look, top each slice with whipped cream or chocolate curls.
The dessert travels well, making it ideal for potlucks and gatherings.

Storage Information

Refrigerate leftovers tightly covered for up to 4 days.
Avoid freezing, as the texture of the graham crackers becomes mushy once thawed.