No bake Chocolate Eclair Cake

🍫 No-Bake Chocolate Éclair Cake

A creamy, chocolatey dessert that comes together without turning on the oven. It’s best made ahead so the graham crackers soften into a cake-like texture.

Ingredients

For the cake:

• 2 boxes (3.4 oz / 96 g each) instant vanilla pudding mix
• 3 cups cold milk
• 1 tub (8 oz / 225 g) whipped topping, thawed
• 2 packages graham crackers

For the chocolate topping:

• ½ cup unsweetened cocoa powder
• ½ cup granulated sugar
• ¼ cup milk
• ¼ cup butter
• 1 teaspoon vanilla extract

Instructions

1. Make the filling: Whisk the pudding mixes with cold milk until thick. Gently fold in the whipped topping.
2. Build the first layer: Arrange graham crackers in a single layer in a roughly 9×13-inch (23×33 cm) dish.
3. Add filling: Spread half of the pudding mixture evenly over the crackers.
4. Repeat: Add another layer of graham crackers, followed by the remaining pudding mixture. Finish with a final layer of graham crackers.
5. Make the topping: In a small saucepan, combine cocoa, sugar, milk, and butter. Heat gently, stirring until smooth and combined. Remove from heat and stir in vanilla.
6. Cool slightly: Let the chocolate topping cool until it is warm rather than hot, then spread it over the top layer.
7. Refrigerate: Cover and chill for at least 6 hours, preferably overnight. This allows the crackers to soften and gives the dessert its cake-like texture.
8. Serve: Slice chilled and enjoy. 🍫

Tip: Making it the day before gives the best texture. Keep the finished dessert refrigerated.