Chocolate Eclair Dessert in 20 Minutes

Instructions:

1. Whisk the vanilla pudding mix into the low-fat milk until completely smooth. Note: Use a whisk to ensure no clumps of powder remain.
2. Fold in the plain non fat Greek yogurt to the pudding mixture. Note: Use a slow, circular motion with your spatula.
3. Gently fold in the whipped topping using a spatula until no streaks remain. Note: Don't over mix or you'll lose the fluffiness.
4. Place a single layer of graham crackers at the bottom of a 9x13 inch baking dish, breaking them to fit the edges snugly.
5. Spread one third of the pudding mixture evenly over the crackers. Note: Use the back of a spoon to smooth it out.
6. Repeat the process of layering graham crackers and pudding mixture until all ingredients are used, ending with a smooth layer of cream on top.
7. Heat the heavy cream in the microwave until it just begins to simmer. Note: Watch closely so it doesn't boil over.
8. Pour the hot cream over the bittersweet chocolate chips and let sit for 5 minutes. Note: Resist the urge to stir immediately.
9. Stir gently until a glossy glaze forms, then stir in the softened unsalted butter. Note: Stir from the center outward for a smooth emulsion.
10. Pour the glaze over the top layer of the cake, smoothing it to the edges with a spatula.
11. Refrigerate for a minimum of 4 hours to allow the graham crackers to soften. until the cake feels set and the glaze is firm.