No-Bake Chocolate Eclair Cake

This No-Bake Chocolate Eclair Cake is a showstopper dessert that requires minimal effort for maximum flavor. The layers of graham crackers, creamy vanilla pudding, and rich chocolate topping create a delightful combination of textures. Each bite offers a perfect balance of sweetness and creaminess, making it an irresistible treat for any occasion.

1. Ingredients:

• 1 box graham crackers
• 2 boxes (3.4 oz each) instant vanilla pudding mix
• 3 cups milk
• 1 container (8 oz) whipped topping, thawed
• 1 cup chocolate chips
• 2 tablespoons butter
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 cup powdered sugar

Directions:

1. In a large mixing bowl, combine the instant vanilla pudding mix and milk. Whisk together until thickened.
2. Fold in the whipped topping until smooth and fully combined.
3. In a 9×13 inch baking dish, arrange a layer of graham crackers on the bottom.
4. Spread half of the pudding mixture over the graham crackers, smoothing it out with a spatula.
5. Repeat by adding another layer of graham crackers and the remaining pudding mixture.
6. For the chocolate topping, in a microwave-safe bowl, melt chocolate chips, butter, and milk together in 30-second intervals, stirring after each until smooth. Stir in vanilla extract and powdered sugar until well combined.
7. Pour the chocolate mixture evenly over the top of the dessert, spreading it with a spatula.
8. Refrigerate the dessert for at least 4 hours, or overnight, to allow the flavors to meld and the cake to set.

Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 4 hours | Kcal: 380 kcal | Servings: 12 servings