No-Bake Chocolate Eclair Cake

Preparation Intensity: Low
Overall Intensity: Low

Table of Contents

For the Cake:

For the Chocolate Topping:

Preparation:
- In a medium bowl, whisk together the instant vanilla pudding mix and 3 cups of cold milk until smooth and thickened.
- Fold in the thawed whipped topping until well combined.
Assembling the Cake:
- In a 9×13 inch baking dish, arrange a single layer of graham cracker squares to cover the bottom.
- Spread half of the pudding mixture over the graham crackers.
- Add another layer of graham crackers over the pudding mixture.
- Spread the remaining pudding mixture over the graham crackers.
- Top with a final layer of graham crackers.
Making the Chocolate Topping:
- In a medium saucepan, combine the cocoa powder, powdered sugar, milk, and butter.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil.
- Remove from heat and stir in the vanilla extract.

Adding the Chocolate Topping:
- Pour the chocolate topping over the top layer of graham crackers, spreading it evenly with a spatula.
Chilling:
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the graham crackers to soften and the flavors to meld.
Serving:
- Slice into squares and serve chilled.

Enjoy this easy and delightful No-Bake Chocolate Eclair Cake, perfect for any occasion!

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