Description
An effortless crowd-pleasing dessert that delivers classic éclair flavors without baking.
Ingredients
- 2 large boxes (5.1 oz each) of instant vanilla pudding mix
- 4 cups of cold milk
- 1 tub (8 oz) of whipped topping (like Cool Whip), thawed
- 1 box of graham crackers (regular full sheets)
- 1 cup of semi-sweet chocolate chips
- 2 tablespoons of unsalted butter
- 1–2 tablespoons of water (for the glaze)
Instructions
- In a large bowl, whisk together the instant vanilla pudding mix and cold milk for about 2 minutes until thick and creamy.
- Gently fold in the whipped topping until there are no more streaks.
- Line the bottom of a 9×13 inch dish with a single layer of graham crackers.
- Spread half of the pudding mixture evenly over the graham crackers.
- Add a second layer of graham crackers on top before spreading the remaining pudding mixture.
- Finish with a final layer of graham crackers on top.
- To make the chocolate glaze, melt the chocolate chips and butter in a saucepan over low heat, stirring until smooth. Add water until you reach your desired consistency.
- Pour the warm glaze over the top layer and spread evenly.
- Cover and chill in the refrigerator for at least 4 hours, or preferably overnight.
Notes
For a firmer texture, let your cake chill overnight instead of just 4 hours. Use a sharp knife to cut the cake for clean slices.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American