No Bake Chocolate Eclair Cake
Ingredients:
1 box of graham crackers (about 14-16 sheets)
2 (3.4 oz) packages vanilla instant pudding mix
3 cups cold milk
1 (8 oz) tub of whipped topping, thawed
1/2 cup unsweetened cocoa powder
1 cup powdered sugar
1/4 cup milk
1 tsp vanilla extract
Directions:
In a large mixing bowl, combine the vanilla instant pudding mix and cold milk. Whisk together until the mixture thickens, about 2 minutes. Once thickened, gently fold in the whipped topping until smooth and well-combined.
In a 9×13-inch baking dish, lay a single layer of graham crackers to cover the bottom of the dish.
Spread half of the pudding mixture evenly over the graham crackers.
Add another layer of graham crackers on top of the pudding mixture.
Spread the remaining pudding mixture over the second layer of graham crackers.
Top with one final layer of graham crackers, covering the entire surface of the cake.
To make the chocolate glaze, in a small saucepan over low heat, combine the cocoa powder, powdered sugar, milk, and vanilla extract. Stir continuously until the mixture is smooth and glossy.
Pour the chocolate glaze over the top layer of graham crackers, spreading it evenly with a spatula.
Cover the cake with plastic wrap and refrigerate for at least 4 hours, or overnight for best results, to allow the flavors to meld and the cake to set.
Slice, serve, and enjoy this delicious No Bake Chocolate Eclair Cake!
