No-bake chocolate eclair cake

Here’s a simple recipe for a no-bake chocolate eclair cake:

Ingredients:

• 1 box (about 14 ounces) graham crackers
• 2 boxes (3.4 ounces each) instant vanilla pudding
• 3 cups cold milk
• 1 1/2 cups whipped topping (like Cool Whip), thawed
• For the chocolate topping:
• 1/3 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1/4 cup unsalted butter
• 1/4 cup milk
• 1 teaspoon vanilla extract

Instructions:

1. In a bowl, whisk together the instant vanilla pudding mix and cold milk until well combined. Let it sit for about 5 minutes to thicken.
2. Gently fold the whipped topping into the pudding mixture until smooth and well incorporated.
3. In a 9×13 inch baking dish, layer graham crackers on the bottom.
4. Pour half of the pudding mixture over the graham crackers and spread it evenly.
5. Add another layer of graham crackers on top of the pudding mixture.
6. Pour the remaining pudding mixture over the second layer of graham crackers and spread it evenly.
7. Add a final layer of graham crackers on top.
8. For the chocolate topping, in a saucepan, combine cocoa powder, sugar, butter, and milk. Bring to a boil, stirring constantly. Remove from heat and stir in vanilla extract.
9. Pour the chocolate topping over the final layer of graham crackers, spreading it evenly.
10. Refrigerate the cake for at least 4 hours or overnight to allow it to set.
11. Slice and serve chilled.

This no-bake chocolate eclair cake is a delightful and easy-to-make dessert!