Eclair Cake - No-Bake Overnight Prep

Instructions:

1. In a large mixing bowl, combine the 2 packages of instant vanilla pudding mix with the 3 cups of cold whole milk. Whisk vigorously for 2 minutes until the mixture begins to thicken.
2. Stir in the 1 tsp of pure vanilla extract. Fold in the 8 oz of thawed whipped topping gently using a spatula, moving in a figure eight motion until no white streaks remain.
3. Line the bottom of a 9x13 inch baking dish with a single layer of honey graham crackers, breaking them to fit if necessary.
4. Pour exactly half of the pudding mixture over the crackers. Use your offset spatula to spread it into an even, level layer. Place a second layer of graham crackers on top, pressing down very lightly to ensure they adhere to the cream. Pour the remaining pudding over the second layer of crackers and spread evenly.
5. Top the second pudding layer with your final set of graham crackers. Ensure the crackers are laid in the same direction as the bottom layers to make slicing easier later on.
6. In a small saucepan over medium low heat, combine 1/2 cup heavy whipping cream, 2 tbsp unsalted butter, and 1 tbsp light corn syrup. Bring to a bare simmer—look for tiny bubbles dancing around the edges. Remove from heat and pour immediately over the 1 cup of chocolate chips in a heat proof bowl. Let it sit for 5 minutes undisturbed.
7. Whisk the chocolate mixture starting from the center and moving outward until a glossy, silky mahogany liquid forms. Pour the warm ganache over the top layer of crackers. Tilt the pan gently to let the chocolate run into the corners for a seamless finish.
8. Refrigerate for a full 24 hours to allow the graham crackers to hydrate and soften into a cake-like texture. The cake is ready when a knife slides through the crackers with zero resistance.