No-Bake Chocolate Éclair Cake

 No-Bake Chocolate Éclair Cake

Ingredients

• 2 boxes (3.4 oz each) instant vanilla pudding mix
• 3 cups cold milk
• 1 container (8 oz) Cool Whip (thawed)
• 2 sleeves graham crackers
• 1 cup semi-sweet chocolate chips
• ½ cup heavy cream
• 1 tbsp butter
• 1 tsp vanilla extract

Instructions

1. Prepare the pudding:
   In a large bowl, whisk the pudding mixes with cold milk for about 2 minutes until thick.
   Gently fold in the Cool Whip until smooth and creamy.
2. Layer the cake:
   In a 9×13-inch dish, place a single layer of graham crackers (break to fit).
   Spread half of the pudding mixture evenly over the 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:
   Heat the heavy cream and butter in a small saucepan over low heat until warm (not boiling).
   Remove from heat, add chocolate chips, and let sit 1 minute.
   Stir until smooth, then mix in vanilla extract.
4. Finish & chill:
   Pour the chocolate topping over the top layer of graham crackers and spread evenly.
   Cover and refrigerate for at least 4 hours (overnight is best).

Serving Tip

Slice and serve cold for clean layers and the best flavor
The longer it chills, the softer and more “éclair-like” it becomes.