No Bake Eclair Cake Simple Delightful Dessert Recipe

Ingredients

• 2 boxes instant vanilla pudding mix (3.4 oz each)
• 4 cups cold milk
• 1 container whipped topping (8 oz), thawed
• 1 package graham crackers (14 oz)
• 1 cup semi-sweet chocolate chips
• 1 quarter cup unsweetened cocoa powder
• 1 quarter cup butter
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. In a large mixing bowl, whisk together the instant vanilla pudding mix and cold milk until smooth. Allow to thicken for about 2-5 minutes.
2. Fold in the thawed whipped topping gently until fully incorporated. This will create a creamy filling for your eclair cake.
3. In a rectangular baking dish (9x13 inches), start by laying down a single layer of graham crackers, covering the bottom completely.
4. Spread half of the pudding mixture over the graham crackers evenly.
5. Add another layer of graham crackers on top of the pudding mixture.
6. Spread the remaining pudding mixture over the second layer of graham crackers.
7. Top with one final layer of graham crackers, covering the pudding entirely.
8. In a small saucepan over low heat, melt the butter with the chocolate chips, stirring until smooth.
9. Remove from heat and whisk in the cocoa powder, powdered sugar, and vanilla extract until well combined and smooth.
10. Pour the chocolate glaze over the top layer of graham crackers, spreading it evenly.
11. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the layers to soften.