No bake Chocolate Eclair Cake

Instructions:

1. Prepare the Filling:
   • In a large mixing bowl, whisk together the vanilla pudding mix and cold milk until thickened.
   • Gently fold in the whipped topping until fully combined and smooth.
2. Assemble the Cake:
   • In a 9×13-inch (23×33 cm) dish, lay 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, then spread the remaining pudding mixture on top.
   • Finish with a final layer of graham crackers.
3. Make the Chocolate Topping:
   • In a small saucepan, combine the milk, cocoa powder, and sugar. Cook over medium heat, stirring constantly, until the mixture begins to simmer.
   • Reduce the heat and stir in the butter until melted and smooth.
   • Remove from heat and stir in the vanilla extract. Let the mixture cool slightly before pouring.
4. Top and Chill:
   • Pour the chocolate topping evenly over the top layer of graham crackers, spreading it out with a spatula if necessary.
   • Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
5. Serve:
   • Slice into squares and serve chilled. Enjoy the creamy, chocolatey goodness!

Tips for Perfect No-Bake Chocolate Eclair Cake:

• Layer It Right: Break graham crackers as needed to ensure even coverage in each layer.
• Cool Completely: Let the chocolate topping cool slightly before pouring to avoid melting the pudding layer.
• Overnight Magic: Refrigerating overnight allows the graham crackers to soften perfectly, creating a cake-like texture.

Why You’ll Love This Recipe:

• Quick and Easy: Minimal prep with no baking required.
• Make-Ahead Friendly: Perfect for preparing the night before an event.
• Crowd-Pleaser: A dessert that’s always a hit at gatherings.