No-Bake Chocolate Eclair Cake
Ingredients:
For the Cake:
2 (3.4 oz) boxes of instant vanilla pudding mix
3 ½ cups cold milk
8 oz Cool Whip (or 1 ½ cups whipped cream)
1 box graham crackers (about 1 ½ sleeves)
For the Chocolate Topping:
1 cup semi-sweet chocolate chips
⅓ cup heavy cream
2 tablespoons butter
Instructions:
Step 1: Prepare the Filling
In a large bowl, whisk together the vanilla pudding mix and milk until smooth and thick (about 2-3 minutes).
Gently fold in the Cool Whip or whipped cream until fully incorporated.
Step 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 evenly over the graham crackers.
Add another layer of graham crackers over the pudding.
Spread the remaining pudding mixture over the second layer of graham crackers.
Top with a final layer of graham crackers.
Step 3: Make the Chocolate Topping
In a microwave-safe bowl, combine the chocolate chips, heavy cream, and butter.
Microwave in 30-second intervals, stirring in between, until the chocolate is completely melted and smooth.
Pour the chocolate topping over the final layer of graham crackers, spreading it evenly with a spatula.
Step 4: Chill the Cake
Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. This allows the graham crackers to soften and absorb the flavors.
Step 5: Serve
Once the cake has set, slice into squares and serve chilled.