No-bake chocolate eclair

1. Prepare the Vanilla Pudding

1. Mix Pudding: In a large mixing bowl, combine the instant vanilla pudding mix with 3 cups of whole milk.
2. Whisk: Whisk the mixture until it thickens. This usually takes about 2-3 minutes.

2. Layer the Graham Crackers and Pudding

1. First Layer: In a 9×13-inch baking dish, arrange a layer of graham crackers to cover the bottom.
2. Add Pudding: Spread half of the prepared vanilla pudding over the graham crackers.
3. Second Layer: Place another layer of graham crackers over the pudding.
4. Top with Pudding: Spread the remaining pudding over the second layer of graham crackers.
5. Final Layer: Add a final layer of graham crackers on top of the pudding.

3. Prepare the Chocolate Topping

1. Melt Chocolate: Place the semi-sweet chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval, until the chocolate is fully melted and smooth.

4. Finish the Cake

1. Top with Chocolate: Pour the melted chocolate over the top layer of graham crackers, spreading it evenly with a spatula.
2. Chill the Cake: Cover the baking dish and refrigerate for at least 4 hours, or preferably overnight, to allow the graham crackers to soften and the layers to set.

5. Serve

1. Cut and Serve: Once set, cut the cake into squares and serve chilled.
2. Enjoy: Savor each bite of this creamy, chocolatey, no-bake dessert!

Tips for the Best No-Bake Éclair Cake

• Use Full-Fat Milk: Whole milk helps to create a richer and creamier pudding.
• Chill Properly: Refrigerating the cake overnight ensures the best texture as the graham crackers will soften and the flavors will meld beautifully.
• Optional Toppings: For an extra touch, you can sprinkle some chopped nuts or shaved chocolate over the top before chilling.

Enjoy your delightful No-Bake Chocolate Éclair Cake, a dessert that’s sure to be a hit at any event or a sweet treat for yourself!