Caramel Eclair Dessert

• Condiments

  • 1 cup Caramel ice cream sauce

• Baking & Spices

  • 2 tubs (8 oz each whipped topping, whipped
  • 1/2 cup Chocolate chips
  • 18 Cinnamon grahams -or- regular/honey grahams, whole

• Dairy

  • 3 tbsp Heavy cream
  • 1 3/4 cups Milk

• Other

  • 1 pkg (4-serving size instant vanilla pudding mix

Found on bakeatmidnite.com

Description

Ingredients

• 18-22 whole cinnamon grahams -OR- regular/honey grahams (see NOTES)
• 2 tubs (8 oz each) whipped topping
• 1 pkg (4-serving size) instant vanilla pudding mix
• 1¾ cups milk
• 1 cup caramel ice cream sauce (reserve about ¼ cup for drizzle)
• Chocolate Ganache:
• ½ cup chocolate chips
• 3 tbs heavy cream

Directions

• Whisk pudding mix and milk for 2 minutes; let stand for 2 minutes.
• Fold 1 tub of whipped topping into the pudding; set aside.
• Place 1 layer of graham crackers on the bottom of a 13 x 9-inch pan.
• Pour about ¼ cup of the caramel sauce over the graham crackers.
• Spread half of the pudding mix over the graham crackers.
• Repeat graham crackers, caramel sauce and remaining half of the pudding mixture.
• Place another layer of graham crackers on top.
• Frost with the remaining tub of whipped topping.
• Make ganache by placing the ingredients in a microwave-safe bowl. Microwave on high for 30 seconds. Remove and stir until there are no lumps. You may have to nuke for another 10-15 seconds if you still have some lumps after stirring well. FYI--be patient as chocolate should be melted slowly. After the initial 30 seconds, you may have to stir for 2-3 minutes. If you still have lumps after this time, nuke for the additional time stated previously.
• Drizzle the chocolate over the top of the dessert, then drizzle the remaining caramel sauce over the top of the dessert.
• Chill VERY thoroughly. My trick is partially freezing or even totally freezing this until Im almost ready to serve. If the dessert is completely frozen, thaw for about 30-60 minutes before serving.