Home Made Chocolate Eclair Dessert | No Bake

Ingredients:

For the filling:

• 2 packages (3.4 ounces each) instant vanilla pudding mix
• 3 cups milk
• 1 container (8 ounces) whipped topping (like Cool Whip), thawed

For the layers:

• 1 box (14.4 ounces) graham crackers

For the chocolate topping:

• 1 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 1/4 cup milk
• 1/2 cup (1 stick) unsalted butter
• 1 teaspoon vanilla extract

Instructions:

1. Prepare the Filling:
   • In a large bowl, whisk together the instant vanilla pudding mix and 3 cups of milk until the pudding is smooth and thickened.
   • Fold in the whipped topping until well combined. Set aside.
2. Assemble the Layers:
   • In a 9×13-inch baking dish, place a single layer of graham crackers, breaking them as needed to fit the dish.
   • Spread half of the pudding mixture over the graham crackers, spreading it evenly.
   • Place 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 on top.
3. Make the Chocolate Topping:
   • In a medium saucepan, combine the granulated sugar, cocoa powder, milk, and butter.
   • Cook over medium heat, stirring frequently, until the mixture comes to a boil.
   • Boil for 1 minute, stirring constantly.
   • Remove from heat and stir in the vanilla extract.
4. Top the Dessert:
   • Pour the warm chocolate topping over the final layer of graham crackers, spreading it evenly to cover the entire surface.
   • Let the dessert cool slightly at room temperature, then cover and refrigerate for at least 4 hours, or overnight, to allow the layers to set and the flavors to meld.
5. Serve:
   • Slice and serve chilled. Enjoy your no-bake chocolate éclair dessert!