No Bake Chocolate Eclair Cake

Why This Recipe Works: This no-bake chocolate eclair cake is a simple yet delicious dessert that layers graham crackers, creamy vanilla pudding, and a rich chocolate glaze. It’s a crowd-pleaser and perfect for those who want an easy, no-fuss dessert.

Ingredients:

• 2 (3.5 oz) packages instant vanilla pudding mix
• 3 cups milk
• 1 (8 oz) container whipped topping (such as Cool Whip)
• 1 box graham crackers
• 1 cup semi-sweet chocolate chips
• 1/4 cup milk
• 1/4 cup butter
• 1/4 cup light corn syrup
• 1 teaspoon vanilla extract

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How to Make This Recipe:

1. Prepare the Pudding:
   • In a large bowl, whisk together the instant vanilla pudding mix and 3 cups of milk until well combined. Let it sit for about 2 minutes to thicken.
   • Fold in the whipped topping until well combined.
2. Assemble the Layers:
   • In a 9×13 inch baking dish, arrange a single layer of graham crackers to cover the bottom.
   • Spread half of the pudding mixture 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. Make the Chocolate Glaze:
   • In a medium saucepan, combine the chocolate chips, 1/4 cup milk, butter, and corn syrup.
   • Cook over medium heat, stirring constantly, until the mixture is smooth and the chocolate is melted.
   • Remove from heat and stir in the vanilla extract.
4. Top the Cake:
   • Pour the chocolate glaze over the top layer of graham crackers, spreading it evenly to cover the entire surface.
   • Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight to allow the graham crackers to soften.
5. Serve:
   • Slice into squares and serve chilled.

Expert Tips:

• For a richer flavor, use French vanilla pudding mix.
• Make sure to let the cake chill for the full 4 hours or overnight to ensure the graham crackers soften properly.

How to Store This Recipe: Store the no-bake chocolate eclair cake in an airtight container in the refrigerator for up to 3 days.