Death By Chocolate Eclair Cake

Course Dessert

Cuisine American

Keyword death-by-chocolate-eclair-cake

Prep Time 20 minutes

Chilling Time 4 hours

Total Time 4 hours 20 minutes

Servings servings

Calories 442kcal

Author Melissa Sperka

Ingredients

1 24 oz package chocolate graham crackers
2 8 oz packages cream cheese, softened
½ cup powdered sugar
½ tsp pure almond extract
½ tsp pure vanilla extract
3 cup half & half
2 3.9 oz boxes instant chocolate fudge or chocolate pudding
1 12 oz package milk chocolate chips
1 cup heavy cream
1 8 oz chocolate frozen whipped topping, thawed (See Cook's Note)

Instructions

In a medium size mixing bowl using an electric mixer cream together the cream cheese, powdered sugar, almond and vanilla until creamy around 1-2 minutes.
Add the half & half and both packages of pudding to the creamed cheese. Whip on medium-high speed for 2 minutes until fully combined and creamy. .
In the bottom of a 9 x 13-inch baking dish arrange one layer of graham crackers breaking to fit as needed. Spread with ½ of the chocolate filling. Repeat ending with a third layer of graham crackers.
In a microwave safe dish melt together the chocolate chips and heavy cream. Heat in 20 second increments stopping to stir each time. Repeat until completely smooth then cool slightly.
Pour the slightly cooled ganache on top. Chill for at least 4 hours or overnight.
To serve, top each piece with a dollop of chocolate whipped topping.
Store leftovers chilled.

Notes

Homemade chocolate whipped cream:
2 cups heavy cream, plus additional to form a paste
¼ cup granulated sugar
3 Tbsp cocoa powder
Optional: ½ tsp espresso or ½ tsp vanilla extract
Place the cocoa and sugar in a medium mixing bowl. Mix together the sugar and cocoa powder with enough heavy cream to form a paste. (This helps prevent lumps) Add the cocoa paste to the cream. Beat with a mixer until stiff peaks form. Chill until serving.

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