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No Bake Chocolate Eclair Cake

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A delightful no-bake dessert that combines graham crackers, instant vanilla pudding, and chocolate frosting for a creamy and satisfying treat.

Ingredients

Scale
  • 2 packages (3.4 oz each) instant vanilla pudding mix
  • 3 cups cold milk
  • 1 container (8 oz) frozen whipped topping, thawed
  • 1 box graham crackers
  • 1/2 cup unsalted butter
  • 1/4 cup milk
  • 1 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract

Instructions

  1. In a large bowl, whisk together the instant vanilla pudding mix and cold milk until thickened, about 2 minutes.
  2. Fold in the thawed whipped topping until well combined.
  3. In a 9×13-inch baking dish, arrange a single layer of graham crackers to cover the bottom.
  4. Spread half of the pudding mixture over the graham crackers.
  5. Add another layer of graham crackers over the pudding mixture.
  6. Spread the remaining pudding mixture over the second layer of graham crackers.
  7. Top with a final layer of graham crackers.
  8. In a medium saucepan, combine the butter, milk, sugar, and cocoa powder. Bring to a boil over medium heat, stirring constantly. Boil for 1 minute, then remove from heat.
  9. Stir in the vanilla extract and let the mixture cool for a few minutes.
  10. Pour the slightly cooled chocolate frosting over the top layer of graham crackers, spreading it evenly.
  11. Cover the dish with plastic wrap and refrigerate for at least 240 minutes, or overnight, to allow the graham crackers to soften and the flavors to meld.

Notes

Best served cold. Garnish with whipped cream or chocolate shavings if desired. Store leftovers tightly covered in the fridge for 3-4 days.

Nutrition

Find it online: https://www.simplefamilydishes.com/no-bake-chocolate-eclair-cake/