Pan Eclairs

In honor of Devyn leaving on his mission tomorrow, I am posting his favorite dessert. Kendra introduced us to this fabulously easy dessert last weekend, and it was a big hit with my kids! The recipe below is a slight variation from Kendra's (it's in a 9x13 pan instead of a jelly-roll pan, and it has 2 layers of pudding and 3 layers of graham crackers rather than 1 layer of pudding and 2 layers of graham crackers). I also prefer the Ganache topping rather than the frosting. So, in all actuality, considering all the changes, I'm not really sure this posted recipe is really Devyn's favorite!

Pan Eclairs
2 individual packages graham crackers
2 (3 ounce) packages instant French vanilla pudding mix (or regular vanilla, or cheesecake for another variation)
3 cups milk
1 (8 ounce) container frozen whipped topping, thawed
1 (16 ounce) package prepared chocolate frosting or Chocolate Ganache

Line the bottom of a 9x13-inch pan with graham crackers. In a large bowl, combine pudding mix and milk. Stir well. Stir in whipped topping to pudding mixture. Spread half of pudding mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding. Top all with a final layer of graham crackers. Let set up for 1 hour in refrigerator. Microwave frosting for 15 seconds. Frost layered dessert with chocolate frosting or Chocolate Ganache (I think the ganache is better because it's still chocolatey, but not as much sweetness as the frosting). Refrigerate until serving.

Chocolate Ganache
Taste of Home Test Kitchen
1 1/4 cups semisweet chocolate chips
1 cup heavy whipping cream

In a heavy saucepan (or in the microwave), melt chocolate chips with cream over low heat. Remove from the heat. Refrigerate, stirring occasionally, until slightly cooled. Pour over dessert, spreading ganache with a spatula if necessary to evenly coat, working quickly before it thickens. Chill until set.