No-Bake Chocolate Éclair Cake (American Style)
Prepare the pudding mixture:
In a large bowl, whisk together the instant vanilla pudding mix and cold milk for about 2 minutes, until thick.
Gently fold in the whipped topping (Cool Whip) until smooth and creamy.
Assemble the layers:
In a 9×13 inch (23×33 cm) pan, arrange a single layer of graham crackers.
Spread half of the pudding mixture evenly on top.
Add another layer of graham crackers.
Spread the remaining pudding mixture, then finish with a final layer of graham crackers.
Make the chocolate glaze:
In a small saucepan over low heat, combine chocolate chips, heavy cream, and butter.
Stir continuously until smooth.
Remove from heat and add vanilla extract. Let it cool slightly before pouring.
Glaze and chill:
Pour the chocolate glaze evenly over the top layer of crackers.
Cover with plastic wrap and refrigerate for at least 6 hours, or overnight for best texture.
🍴 Serving Tips
Serve chilled, cut into squares.
Garnish with chocolate shavings, caramel drizzle, or crushed nuts.
Perfect for potlucks, barbecues, and family gatherings.
💡 Pro Tip
For a more decadent version, use chocolate graham crackers or add a thin layer of Nutella between the pudding layers!
