No Bake Chocolate Eclair Cake
Ingredients:
- 2 (3.4 oz) packages of instant vanilla pudding mix
- 3 cups cold whole milk
- 1 (8 oz) container of whipped topping (like Cool Whip), thawed
- 1 box of graham crackers
- 1/2 cup unsalted butter
- 1/4 cup unsweetened cocoa powder
- 1 cup powdered sugar
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
Directions:
1. In a large bowl, whisk together the instant vanilla pudding mix and 3 cups of cold whole milk until thickened, about 2 minutes. Fold in the whipped topping gently until fully combined. Set aside.
2. In a medium saucepan, melt the butter over medium heat. Stir in the cocoa powder, powdered sugar, 1/4 cup milk, and vanilla extract. Bring to a gentle boil, stirring constantly until smooth and slightly thickened, about 1-2 minutes. Remove from heat and let cool slightly.
3. In a 9x13 inch dish, layer graham crackers evenly to cover the bottom.
4. Spread half of the pudding mixture over the graham cracker layer.
5. Add another layer of graham crackers on top of the pudding layer.
6. Spread the remaining pudding mixture over the second graham cracker layer.
7. Top with a final layer of graham crackers.
8. Pour the cooled chocolate glaze over the top layer of graham crackers, spreading evenly.
9. Cover and refrigerate the cake for at least 4 hours or overnight to allow the graham crackers to soften and flavors to meld.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 4 hours 30 minutes
Kcal: 350 kcal | Servings: 8 servings
Tips:
Use cold milk for the pudding mix to ensure it sets properly and achieves a creamy texture.
Allow the cake to chill overnight for the best flavor and texture as the graham crackers soften perfectly.