A delightful dessert that combines layers of creamy lemon filling with rich chocolate ganache, all resting between soft and fluffy eclair layers.
Ingredients
Scale:
1 package of graham crackers (about 14 oz)
2 (3.4 oz) packages of instant lemon pudding mix
4 cups of milk
1 (8 oz) package of cream cheese, softened
1 cup of powdered sugar
1 teaspoon of vanilla extract
1 cup of whipped topping (thawed)
1 cup of semi-sweet chocolate chips
½ cup of heavy cream
Instructions
In a large mixing bowl, whisk together the instant lemon pudding mix and milk until smooth. Allow it to sit for about 5 minutes to thicken.
In another bowl, beat the softened cream cheese until creamy and smooth. Gradually add the powdered sugar and vanilla extract, mixing until combined.
Gently fold the lemon pudding mixture into the cream cheese mixture until well incorporated. Fold in the whipped topping until you achieve a light and fluffy consistency.
In a 9x13 inch baking dish, place a layer of graham crackers at the bottom. Spread half of the creamy lemon filling over the crackers.
Place another layer of graham crackers over the filling. Spread the remaining lemon filling on top, followed by another layer of graham crackers.
In a small saucepan over medium heat, bring the heavy cream to a simmer. Pour the hot cream over the chocolate chips in a bowl. Let it sit for 2-3 minutes, then stir until smooth.
Pour the chocolate ganache over the final layer of graham crackers. Refrigerate the cake for at least 4 hours or overnight.
Once fully chilled, slice the cake into squares and serve.
