Ingredients :
- For the Cake:
– two packages (3.4 oz each) instant vanilla pudding mix
– 3 cups cold milk– 1 container (8 oz) whipped topping (like Cool Whip), thawed
– 1 box (14.4 oz) graham crackersFor the Chocolate Frosting:
– 1 cup granulated sugar
– 1/4 cup cocoa powder
– 1/4 cup milk
– 1/2 cup (1 stick) unsalted butter
– 1 teaspoon vanilla extract
Instructions :
- For the Cake:
1. Prepare the Pudding Mixture:
– Whisk the cold milk and instant vanilla pudding mix in a big bowl until the mixture thickens, which should take around two minutes.
– Gently stir in the whipped topping until thoroughly mixed.
2. Assemble the Layers:
– Spread graham crackers in a single layer on the bottom of a 9 by 13-inch baking dish.– Evenly distribute half of the pudding mixture onto the crackers.
– Add another layer of graham crackers over the pudding mixture.
Scatter the leftover pudding mixture onto the second graham cracker layer.
– Top with a final layer of graham crackers.For the Chocolate Frosting:
1. Prepare the Frosting:
– In a medium saucepan, combine the granulated sugar, cocoa powder, and milk.– Place the saucepan over medium heat and whisk continuously as you bring the mixture to a boil.
– Once it starts boiling, let it boil for 1 minute while continuing to stir.
– Remove the saucepan from heat and add the unsalted butter and vanilla extract. Stir until the butter is completely melted and the mixture is smooth. - 2. Add Frosting to the Cake:
– Pour the warm chocolate frosting over the top layer of graham crackers, spreading it evenly with a spatula.Final Steps:
1. Chill the Cake:
– Cover the baking dish with plastic wrap or foil and refrigerate the cake for at least 4 hours, or overnight for best results. This allows the graham crackers to soften and the flavors to meld together.2. Serve:
– Once the cake is well chilled and set, cut into squares and serve. Enjoy your no-bake chocolate eclair cake! This dessert is perfect for any occasion and is sure to be a hit with chocolate lovers!