No-Bake Chocolate Eclair Cake
Ingredients:
Filling:
2 (3.5 oz) boxes vanilla instant pudding
3 cups milk
1 (8 oz) container Cool Whip
Graham crackers
Topping:
1/3 cup cocoa powder
1 cup granulated sugar
1/4 cup milk
1 stick (1/2 cup) butter (or margarine)
1 teaspoon vanilla extract
Instructions:
Prepare the day before:
Make the Filling:
– In a large bowl, combine the vanilla pudding mix and milk. Beat until well mixed.
– Fold in the Cool Whip until fully incorporated.
Assemble the Layers:
– In a 9×13-inch dish, place a layer of graham crackers, covering the bottom completely.
– Spread half of the pudding mixture over the graham crackers.
– Add another layer of graham crackers over the pudding mixture.
– Spread the remaining pudding mixture over the graham crackers.
Top with a final layer of graham crackers.
Prepare the Topping:
– In a medium saucepan, combine the cocoa, sugar, and milk. Bring to a full rolling boil, stirring frequently, and let it boil for about 1 minute.
– Remove from heat and let it cool for about 1 minute.
– Add the butter and vanilla extract, stirring until the butter is completely melted and the mixture is smooth.
Finish and Chill:
Pour the chocolate topping evenly over the top layer of graham crackers.
– Cover the dish and refrigerate overnight, allowing the graham crackers to soak up the pudding mixture.
Serve and Enjoy:
Cut into squares and serve chilled.
Enjoy your delicious no-bake chocolate eclair cake!
