No bake chocolate eclair cake

Ingredients:

Pudding Layers

2 Cups                a2 Milk™ 3.25% Homogenized

4                          Egg yolks 

½ Cup                 Cane sugar 

¼ Cup                 Cornstarch 

Kosher salt, to taste 

2 Tbsp.               Unsalted butter 

1 tsp.                  Pure vanilla extract 

½ Cup                 Prepared Coconut whipped topping

12                        Whole Graham crackers 

Chocolate Ganache

8 oz.                    Dark chocolate chips or chunks

½ C.                     a2 Milk™ 3.25% Homogenized

Shaved Coconut for garnish (optional)

Directions:

Whisk together the milk and egg yolks. Set aside.

In a medium saucepan, whisk together the sugar, cornstarch, and a pinch of kosher salt. Add the butter and the vanilla.

Place the saucepan over medium heat. Whisking, add the milk ½ C. at a time as the mixture comes to a simmer (do not boil). Just as it begins to thicken, remove the pan from the heat. Place the pan on a cold burner or a trivet and whisk constantly until the pudding is fully thickened.

Pour the pudding through a strainer into a mixing bowl. Place parchment paper directly on top of the pudding to avoid a skin. Chill for 2 hours or overnight.

Incorporate the pudding and the whipped coconut topping.