No Bake Chocolate Eclair Cake
Ingredients:
2 (3.4 oz) boxes instant vanilla pudding mix
3 cups cold milk
1 (8 oz) container whipped topping (Cool Whip), thawed
1 box graham crackers
1 1/2 cups semi-sweet chocolate chips
3/4 cup heavy cream
Directions:
In a large bowl, whisk together instant pudding mix and cold milk until smooth. Let sit for 2 minutes to thicken slightly.
Fold in the thawed whipped topping until fully combined and creamy.
In a 9x13 inch dish, arrange a layer of graham crackers to cover the bottom. Break pieces to fit as needed.
Spread half of the pudding mixture over the crackers, smoothing evenly.
Add another layer of graham crackers, followed by the remaining pudding mixture.
Top with a final layer of graham crackers.
For the chocolate topping, heat heavy cream until just boiling. Pour over the chocolate chips in a bowl. Let sit for 2 minutes, then stir until smooth.
Pour the chocolate ganache over the top layer of crackers and spread evenly.
Cover and refrigerate for at least 6 hours or overnight for best texture.
Prep Time: 20 minutes | Chill Time: 6 hours | Total Time: 6 hours 20 minutes
Kcal: 320 kcal | Servings: 12 servings
Tips:
Chill overnight for the best soft graham cracker texture.
Use dark chocolate chips for a richer topping.
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