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No-bake éclair cake layered with cream and chocolate

No-Bake Éclair Cake

Are you ready to indulge in a dessert that’s not only delicious but also incredibly easy to whip up? Say hello to the No-Bake Éclair Cake! This delightful treat layers sumptuous vanilla pudding, rich whipped cream, and chocolate icing between crisp graham crackers, creating a dessert experience that echoes the sophistication of a classic éclair without the fuss of baking.
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Ingredients
  

  • 2 packs of graham crackers
  • 2 3.5 oz packages of instant vanilla pudding mix
  • 3 cups of cold milk
  • 1 8 oz container of whipped topping
  • 1 cup of powdered sugar
  • ½ cup of cocoa powder
  • ½ cup of butter melted
  • 4 tablespoons of milk for icing

Instructions
 

  • Prepare the Pudding Mixture: In a large bowl, whisk together the instant vanilla pudding mix and cold milk. Stir until smooth and thickened, about 2 minutes.
  • Add the Whipped Topping: Gently fold in the whipped topping until fully combined, creating a creamy filling.
  • Layer the Graham Crackers: Start by placing a layer of graham crackers at the bottom of a 9x13-inch pan.
  • Spread the Pudding Mixture: Spoon half of the pudding mixture over the graham crackers, spreading it evenly.
  • Add More Crackers: Repeat the process with another layer of graham crackers, followed by the remaining pudding mixture.
  • Final Layer: Top with another layer of graham crackers, ensuring the pudding is completely covered.
  • Make the Chocolate Icing: In a small bowl, mix melted butter, cocoa powder, powdered sugar, and milk together until smooth. Spread the icing over the top layer of graham crackers.
  • Chill: Cover the cake with plastic wrap and refrigerate for at least 4 hours or overnight for best results.
  • Serve and Enjoy: Slice into squares and serve this delightful cake chilled!