This no-bake chocolate eclair cake is a delicious and easy-to-make dessert. It features layers of graham crackers, creamy pudding, and a rich chocolate topping.
Ingredients:
For the Cake:
| Ingredient | Quantity |
|---|---|
| Instant vanilla pudding mix | 2 boxes (3.5 oz) |
| Cold milk | 3 cups |
| Whipped topping | 1 container (8 oz) |
| Graham crackers | 1 box |
For the Chocolate Topping:
| Ingredient | Quantity |
|---|---|
| Unsweetened cocoa powder | 1/3 cup |
| Granulated sugar | 1 cup |
| Melted unsalted butter | 1/4 cup |
| Whole milk | 1/4 cup |
| Vanilla extract | 1 teaspoon |
Instructions:
-
- Make the pudding mixture: Whisk together pudding mix and cold milk until thickened. Gently fold in whipped topping.
- Assemble the layers: In a 9×13-inch baking dish, arrange a layer of graham crackers. Spread half the pudding mixture over them. Add another layer of graham crackers and spread the remaining pudding mixture. Finish with a final layer of graham crackers.
- Make the chocolate topping: Combine cocoa powder, sugar, melted butter, and milk in a saucepan. Cook over medium heat until boiling. Boil for 1 minute. Remove from heat and stir in vanilla extract. Let cool for 10-15 minutes until thickened.
- Add the chocolate topping: Pour cooled chocolate topping over the top layer of graham crackers.
- Chill the cake: Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
- Serve: Slice and serve chilled.
