For the Cake:
1. Prepare the Pudding Mixture:
– Whisk the cold milk and instant vanilla pudding mix in a big bowl until the mixture thickens, which should take around two minutes.
– Gently stir in the whipped topping until thoroughly mixed.
2. Assemble the Layers:
– Spread graham crackers in a single layer on the bottom of a 9 by 13-inch baking dish.
– Evenly distribute half of the pudding mixture onto the crackers.
– Add another layer of graham crackers over the pudding mixture.
Scatter the leftover pudding mixture onto the second graham cracker layer.
– Top with a final layer of graham crackers.
For the Chocolate Frosting:
1. Prepare the Frosting:
– In a medium saucepan, combine the granulated sugar, cocoa powder, and milk.
– Place the saucepan over medium heat and whisk continuously as you bring the mixture to a boil.
– Once it starts boiling, let it boil for 1 minute while continuing to stir.
– Remove the saucepan from heat and add the unsalted butter and vanilla extract. Stir until the butter is completely melted and the mixture is smooth.
2. Add Frosting to the Cake:
– Pour the warm chocolate frosting over the top layer of graham crackers, spreading it evenly with a spatula.
Final Steps:
1. Chill the Cake:
– Cover the baking dish with plastic wrap or foil and refrigerate the cake for at least 4 hours, or overnight for best results. This allows the graham crackers to soften and the flavors to meld together.
2. Serve:
– Once the cake is well chilled and set, cut into squares and serve. Enjoy your no-bake chocolate eclair cake!
This dessert is perfect for any occasion and is sure to be a hit with chocolate lovers!
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