No bake Chocolate Eclair Cake

 

 

Instructions:

1. Prepare the Filling:

   • In a medium bowl, whisk together the vanilla pudding mix and 2 cups cold milk for about 2 minutes until it thickens.

   • Gently fold in the whipped topping until smooth and creamy.

2. Layer the Cake:

   • In a 9×13-inch baking dish, arrange a single layer of graham crackers to cover the bottom.

   • Spread half of the pudding mixture over the crackers.

   • Add another layer of graham crackers, then spread the remaining pudding mixture on top.

   • Finish with a final layer of graham crackers.

3. Prepare the Chocolate Topping:

   • In a small saucepan over low heat, melt the chocolate chips, butter, and milk together, stirring until smooth.

   • Pour the chocolate mixture over the top layer of graham crackers and spread evenly.

4. Chill the Cake:

   • Refrigerate the cake for at least 4 hours, preferably overnight, so the graham crackers soften and everything sets together.

5. Serve:

   • Slice into squares and serve chilled. Enjoy your creamy, chocolatey eclair-inspired dessert!

💡 Tips:

• You can use chocolate pudding instead of vanilla if you want a richer chocolate flavor.

• Add a little coffee or espresso powder to the chocolate topping for a mocha twist.

• For a crunchy twist, sprinkle chopped nuts on top before the chocolate sets.