Chocolate Eclair Cake

I looked at a lot of recipes for this dessert, and was able to make this one a bit smaller than a 9x13 (since the Big B and I don't need a dessert that size in the house!) AND I made it nearly plant-based. It is possible if you choose to make your own coconut-milk-based whipped cream, or use the kind of whipped topping that squirts out of a can. Alas, I took the easy, and non-healthy route, and resorted to Cool Whip.
This recipe would be perfect to take to a party or other gathering. It's simple to make and you just chill it until ready to serve! We were eager to try it, so it wasn't quite firm when I cut into it, but it was still just as delicious! We've been eating on it now for two days...the danger of having a dessert in the apartment! Enjoy
Chocolate Eclair Cake
(9x9 pan)
Ingredients:
*2 pkgs of instant vanilla pudding
*2 1/2 cups extra creamy oat milk
*2/3 package of Cool Whip (regular size)
*1 sleeve plus 2 extra graham crackers
*1 c. dark (or semi-sweet) chocolate chips
*~3/4 T. plant-butter
*2/3 cups extra creamy oat milk
Directions:
1. Whisk 2 pkgs of instant vanilla pudding with 2 1/2 cups oat milk until smooth.
2) Fold in 2/3 of a tub of cool whip into the pudding.
3) Make one layer of graham crackers in your 9 x 9 dish
4) Pour 1/2 of the pudding/cool whip mixture over the graham crackers and smooth it evenly over them.
5) Make another layer of graham crackers, and add the rest of the pudding mixture over the top, smoothing it again.
6) Top the pudding with 1 more layer of graham crackers. Refrigerate while you make the ganache.
7) Put 2/3 c. of oat milk and ~3/4 T. of plant butter into a small saucepan and heat to scalding.
8) Pour over 1 c. of dark or semi-sweet chocolate chips in a bowl. Wait 10 minutes.
9) Stir until smooth and pour evenly over the dessert. Smooth the ganache evenly over the top. Chill for 2 hours or over night.
10) Makes 9 servings when cut into squares.