No-Bake Eclair Cake

No-Bake Eclair Cake

Ingredients

• For the Cake Layers:
• - 1 (12-ounce) box of graham crackers (about 2 sleeves)
• - 2 (3.4-ounce) boxes instant vanilla pudding mix
• - 3 cups whole milk
• - 1 (8-ounce) container whipped topping (like Cool Whip), thawed
• For the Chocolate Topping:
• - 1/2 cup granulated sugar
• - 1/4 cup unsweetened cocoa powder
• - 1/4 cup milk
• - 1/4 cup unsalted butter
• - 1 teaspoon vanilla extract

Instructions

1. Prepare the Vanilla Layer:
1. In a large bowl, whisk together the instant vanilla pudding mix and whole milk until the mixture starts to thicken (about 2 minutes).
2. Fold in the whipped topping until well combined.
3. Set the pudding mixture aside.

2. Assemble the Cake:
1. In a 9x13-inch baking dish, arrange a layer of graham crackers on the bottom, breaking them if necessary to fit.
2. Spread half of the vanilla pudding mixture over the graham crackers.
3. Add another layer of graham crackers on top of the pudding.
4. Spread the remaining pudding mixture over this layer of graham crackers.
5. Finish with a final layer of graham crackers on top.

3. Prepare the Chocolate Topping:
1. In a small saucepan, combine the granulated sugar, cocoa powder, milk, and butter.
2. Cook over medium heat, stirring constantly until the mixture comes to a boil.
3. Continue to boil for 1-2 minutes, or until the sauce thickens slightly.
4. Remove from heat and stir in the vanilla extract.
5. Let the chocolate sauce cool for a few minutes before spreading it over the top layer of graham crackers.

4. Chill and Serve:
1. Cover the baking dish with plastic wrap or aluminum foil.
2. Refrigerate for at least 4 hours, or preferably overnight, to allow the graham crackers to soften and the flavors to meld.
3. Before serving, you can garnish with additional whipped topping or chocolate shavings if desired.

This No-Bake Eclair Cake is a fantastic dessert that’s simple to make, incredibly creamy, and sure to be a hit at any gathering. Enjoy!