Eclair Cake with Chocolate Ganache

Ingredients

• 10 ounce graham crackers (about 2 sleeves)
• 6.8 ounces instant French vanilla pudding mix ((2 boxes))
• 2 1/2 cups cold milk
• 8 ounce tub Cool Whip
• 12 ounce semisweet chocolate chips
• 1 1/4 cups half & half
• 1 tablespoon corn syrup (optional for shine)

Instructions

1. 1

   Set out a 9X13 inch baking dish. Lay graham crackers over the bottom of the dish, in a single layer. Break them, if needed, to fit the bottom of the pan.

2. 2

   In a large mixing bowl, combine the pudding mix and milk. Beat with an electric mixer, on medium-high, until thick and smooth. Then use a spatula to fold in the Cool Whip.

3. 3

   Spread the pudding mixture evenly over the graham crackers. Then lay a second layer of graham crackers over the top.

4. 4

   In a clean mixing microwave-safe mixing bowl, combine the chocolate chips, cups half & half, and corn syrup. Microwave for 1 minute. Then stir to melt the chocolate chips. If needed, microwave another 30-60 seconds. Stir until smooth.

5. 5

   Pour the chocolate ganache topping over the graham crackers. Smooth into an even layer. Then cover and refrigerate for at least 4 hours. Cut and serve.