Chocolate Eclair Cake Recipe
Ingredients
Filling:
2 (3.5 oz.) boxes vanilla instant pudding
3 cups milk
1 (8 oz.) container Cool Whip
Graham crackers
Topping:
1/3 cup cocoa
1 cup sugar
1/4 cup milk
1 stick (1/2 cup) butter (or margarine)
1 teaspoon vanilla extract
Note: Prepare this dessert the day before to allow the pudding to soak into the graham crackers for optimal texture and flavor.
Directions
For the Filling:
Prepare Pudding Mixture:
In a large bowl, combine the vanilla instant pudding mix and milk. Beat until smooth.
Gently fold in the Cool Whip until well combined.
Assemble Layers:
Arrange a layer of graham crackers at the bottom of a 9×13-inch 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.
For the Topping:
Prepare Chocolate Topping:
In a saucepan, bring the cocoa, sugar, and milk to a rolling boil over medium heat, stirring frequently. Continue boiling for about 1 minute.
Remove from heat and let cool for 1 minute.
Add the butter and vanilla extract, stirring until the butter is completely melted and the mixture is smooth.
Top the Cake:
Pour the chocolate topping evenly over the final layer of graham crackers.
Refrigerate:
Cover the dish and refrigerate overnight to allow the flavors to meld and the graham crackers to soften.
Serving
Slice and serve chilled. Enjoy the creamy, chocolatey layers of this easy, no-bake dessert!
This delicious Chocolate Eclair Cake is perfect for gatherings and will surely impress your guests. Enjoy!
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