No-Bake Chocolate Eclair Cake

Whatever your motivation for making this no-bake chocolate eclair cake, it will become a classic as soon as you prepare it. Indulge in those delectable sweets at your favorite restaurant with no effort. Breathe deeply, relax, and savor every bite of this icy, creamy, nostalgic treat!

Avoid the Oven: Chocolate Eclair Cake

Concerning the Refill:

two (3) ounce packets of instant vanilla pudding and three (3) glasses of milk
Pulled 8 oz of whipped topping from the freezer
Get Everything Ready:

One package of sixteen ounce chocolate graham crackers is required for the chocolate topping.

One cup of white sugar, one third cup of unsweetened cocoa powder, and one quarter cup of ezoic liquid
2/3 cup of butter, 1/4 teaspoon of vanilla essence
Instructions:

To prepare the vanilla pudding filling, just combine the pudding mixes with three cups of milk according to the package recommendations. To make a smooth and creamy mixture, add the frozen whipped topping and stir until combined.
Split the graham crackers in half and spread them out evenly in a 9×13 baking dish.
Split the vanilla pudding in half and spread half over the graham cracker layer. Arrange a third of the crackers on top, followed by half of the filling, and finally, the remaining third of crackers.
This ezoic
For the chocolate topping, in a saucepan over medium heat, combine 1/4 cup of milk, cocoa powder, and sugar. Bring to a boil. Whisk in the butter and vanilla extract after taking the pan from the heat; let the mixture to boil for one minute.
Spread the melted chocolate evenly over the top layer of graham crackers.
Before cutting and serving, chill the finished cake in the refrigerator for at least two hours, or better yet, all night.
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