A Different Chocolate Eclair Cake Dessert Recipe

Ingredients for A Different Chocolate Eclair Cake Dessert

• 2 packages (approximately 32 crackers) club crackers
• Vanilla Instant Pudding Mix
• 2 cups low-fat milk
• 1 (8 ounce) container sugar-free cool whip
• Chocolate Squares
• 2 tablespoons butter
• Light Corn Syrup
• Vanilla
• Powdered Sugar

How to Make A Different Chocolate Eclair Cake Dessert

1. Arrange one package (approximately 16 crackers) of club crackers on the bottom of a greased 9x13 inch baking pan, ensuring a single layer completely covers the bottom.
2. In a large bowl, whisk together 1 (5.1 ounce) package instant chocolate pudding mix and 2 cups low-fat milk until smooth. Gently fold in 1 (8 ounce) container of sugar-free cool whip.
3. Pour the pudding mixture evenly over the club cracker layer. Top with another layer of approximately 16 club crackers, creating a second layer.
4. Refrigerate for 30 minutes to allow the crackers to soften.
5. In a microwave-safe bowl, melt 6 ounces semi-sweet chocolate and 2 tablespoons butter in 30-second intervals, stirring until smooth and combined.
6. Stir in 1/4 cup heavy cream and 1 teaspoon vanilla extract into the melted chocolate until completely smooth and combined.
7. Pour the chocolate ganache evenly over the chilled cake. Refrigerate for at least 3 hours, or preferably overnight, to allow the flavors to meld and the cake to set completely.
8. Slice and serve. You may have leftover club crackers.