Ingredients:For the vanilla pudding:1 package instant vanilla pudding 3.4 ounce box2 cups milk coldFor the whipped cream:1 cup heavy cream¼ cup powdered sugar1 teaspoon vanilla extractFor the crust:1½ sleeves graham crackers 12-14 crackersFor the chocolate ganache topping:1½ cups semi-sweet chocolate chips 9 ounces¾ cup heavy creamInstructions:To make the eclair filling:Make the vanilla pudding by combining two cups of cold milk and pudding mix. Mix well with a whisk or fork until it thickens. Set aside.Use a hand mixer or stand mixer fitted with the whisk attachment to make the whipped cream. Combine cream, powdered sugar and vanilla extract. Beat until stiff peaks form.Gently fold the whipped cream into the pudding using a wooden spoon or rubber spatula. Mix until combined.To make the chocolate ganache topping:Heat the heavy cream in a small saucepan on the stove until almost boiling, stirring oftenPour in chocolate chips and remove from heat, stirring continuously until the mixture is smooth and all of the chocolate is melted. Set aside to cool.To assemble the cake:Line the bottom of a 8×8 or 9×9 pan with graham crackers. Break them into pieces to fill the entire bottom of the pan.Pour half of the filling mixture over the graham crackers and spread evenly.Cover the filling with an additional layer of graham crackers.Pour the remaining filling over the graham crackers and spread evenly.Top with the remaining graham crackers, completely covering the filling.Pour chocolate ganache topping over the graham crackers and spread evenly.Place in the fridge for at least 2 hours before enjoying!