A Decadent Delight in Your Kitchen
Welcome to a world of creamy, chocolatey goodness with the No Bake Chocolate Eclair Cake! This delightful dessert is a showstopper, perfect for any occasion but so easy to whip up that it might just become your new go-to treat for family gatherings or a mid-week sweet craving.
Ingredients
- 1 package 14.4 oz graham crackers
- 2 packages 3.4 oz each instant vanilla pudding mix
- 3 cups milk
- 1 tub 8 oz whipped topping
- 1 cup chocolate chips
- 2 tablespoons unsalted butter
- 2 tablespoons milk
- 1 cup powdered sugar
- A pinch of salt
Instructions
- Prepare the Pudding: In a large mixing bowl, whisk together the instant vanilla pudding and 3 cups of milk until smooth. Let it sit for a few minutes until it firms up.
- Fold in the Whipped Topping: Gently fold in the whipped topping into the pudding mixture until fully blended.
- Layer the Graham Crackers: In a 9x13-inch baking dish, place a layer of graham crackers on the bottom.
- Spread the Pudding Mixture: Pour half of the pudding mixture over the graham crackers, spreading it evenly.
- Repeat the Layers: Add another layer of graham crackers, followed by the remaining pudding mixture, then top with another layer of graham crackers.
- Make the Chocolate Glaze: In a small saucepan over low heat, melt the chocolate chips, butter, and milk, stirring constantly until smooth. Remove from heat and stir in the powdered sugar and salt until well combined.
- Pour the Glaze: Pour the chocolate glaze over the top layer of graham crackers, spreading it out to cover completely.
- Chill: Cover your cake with plastic wrap and refrigerate for at least 4 hours or overnight to allow it to set.
- Serve: Once chilled, slice, serve, and enjoy the deliciousness!