- 2(3.4 oz.) pkgs. instant vanilla pudding
- 3 1/2cups milk
- 2tablespoons water
- 1 1/4teaspoons unflavored gelatin
- 2cups heavy cream
- 3sleeves (14 oz.) graham crackers
- 1cup semisweet chocolate chips
- 3/4cup heavy cream
- 1/4cup light corn syrup
PUDDING: Add milk and pudding mixes to a large bowl and whisk until smooth and thick. Refrigerate.
STABILIZED WHIPPED CREAM: Stir the water and gelatin together in a small bowl; let sit 5 minutes. Microwave the mixture until it’s bubbling around the edges and the gelatin dissolves, about 15 – 30 seconds. Set aside.
Using a hand electric mixer, whip the heavy cream on medium-low speed until foamy (about 1 minute), then increase speed to high and whip until soft peaks form, about 2 minutes. Add the gelatin mixture and whip until stiff peaks form, about 1 minute.
FILLING: Fold whipped cream into chilled pudding then beat on low with electric mixer just until combined.
ASSEMBLE: Cover the bottom of a 9×13-inch baking with a layer of graham crackers (1 sleeve), breaking the crackers as necessary to fit pan. Top with half of the filling, then another layer of graham crackers, the remaining filling and another layer of graham crackers (3 layers of graham crackers, 2 layers of filling).
CHOCOLATE GLAZE: Add chocolate chips, ¾ cup heavy cream, and corn syrup to a medium bowl. Microwave for 1-2 minutes, stirring every 30 seconds, until smooth. Let glaze cool for 10 minutes in the refrigerator then pour and smooth evenly all over the top layer of graham crackers.
CHILL: Cover and refrigerate Chocolate Éclair Cake for at least 8 hours before servings. Cake may be chilled for up to 5 days. Cake is easiest to slice and serve immediately after removing from the refrigerator.