Chocolate Eclair Cake Recipe

Chocolate Eclair Cake Recipe

Ingredients:

For the Layers:

• 2 packages (3.4 ounces each) instant vanilla pudding mix
• 3 cups cold milk
• 1 container (8 ounces) whipped topping (such as Cool Whip), thawed
• 1 box graham crackers

For the Chocolate Topping:

• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream
• 2 tablespoons butter

Instructions:

1. Prepare the Pudding Layer:
   • In a large mixing bowl, whisk together the instant vanilla pudding mix and cold milk until the mixture begins to thicken. This should take about 2 minutes.
   • Gently fold in the whipped topping until well combined. Set aside.
2. Assemble the Layers:
   • In a 9×13-inch baking dish, arrange a single layer of graham crackers to cover the bottom of the dish.
   • Spread half of the pudding mixture evenly over the graham crackers.
   • Add another layer of graham crackers on top of the pudding mixture.
   • Spread the remaining pudding mixture over the second layer of graham crackers.
   • Finish with a final layer of graham crackers.
3. Prepare the Chocolate Topping:
   • In a small saucepan, combine the chocolate chips, heavy cream, and butter over medium heat.
   • Stir continuously until the chocolate chips and butter are melted and the mixture is smooth.
   • Remove from heat and let it cool slightly.
4. Top the Dessert:
   • Pour the chocolate topping over the top layer of graham crackers, spreading it evenly to cover the entire surface.
5. Chill the Dessert:
   • Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or overnight if possible. This allows the graham crackers to soften and the flavors to meld together.
6. Serve:
   • Once chilled, slice the dessert into squares and serve.

Enjoy your delicious no-bake chocolate eclair cake! This dessert is perfect for any occasion and sure to be a hit with everyone who tries it.