Ingredients:
For the crust:
- 1 package (about 1 lb) of graham crackers (around 10-12 sheets)
For the filling:
- 2 packages (3.4 oz each) of instant vanilla pudding mix
- 3 cups cold milk
- 1 tub (8 oz) of whipped topping (like Cool Whip), thawed
For the topping:
- 1 cup semisweet chocolate chips
- 2 tablespoons butter
- 2 tablespoons milk
Instructions:
1. Prepare the filling:
- In a large bowl, whisk together the instant vanilla pudding mix and cold milk until well combined and thickened (about 2 minutes).
- Gently fold in the whipped topping to create a smooth filling mixture.
2. Assemble the cake:
- In a 9×13-inch baking dish, layer the bottom with whole graham crackers (you may need to break some to fit perfectly).
- Spread half of the pudding mixture over the graham crackers, then repeat with another layer of graham crackers and the remaining pudding mixture.
3. Prepare the chocolate topping:
- In a small saucepan, melt the chocolate chips, butter, and milk over low heat, stirring constantly until smooth.
- Once melted and combined, pour the chocolate mixture evenly over the top layer of the cake.
4. Chill the cake:
- Refrigerate the cake for at least 4 hours (or overnight) to allow the flavors to meld and the cake to firm up.
5. Serve and enjoy:
- Slice into squares and enjoy a delicious, no-bake eclair cake!
Tips:
- If you prefer, you can add a little vanilla extract to the pudding mixture for extra flavor.
- For a slightly different flavor, try substituting chocolate pudding for a twist!
This recipe is simple, no-bake, and perfect for any occasion!