No-Bake Chocolate Eclair Cake

Ingredients:

2 (14.4-ounces) boxes graham crackers

2 (3.4-ounces) boxes instant vanilla pudding

8 ounces cool whip, thawed

3 1/2 cups whole milk

6 tablespoons butter

6 tablespoons whole milk

1 teaspoon vanilla extract

1/4 cup unsweetened cocoa powder

2 cups powdered sugar

Directions:

Line the bottom of a 9 X 13-inch pan with a single layer of graham crackers, cutting them as need be to cover them completely.

In a large mixing bowl, mix the pudding mix (2 boxes) and milk (3 1/2 cups) with a handheld electric mixer on medium, for 2 minutes. Fold in the Cool Whip (8 ounces).

Spread half the pudding mix over the layer of graham crackers, taking care to level the top.

Place another layer of graham crackers over the pudding mixture then spread the remaining pudding mixture over the top. Place a final layer of graham cracker on top, smooth side of the crackers facing up.

Meanwhile, make the glaze: In a medium microwave-safe bowl, melt butter (6 tablespoons) with milk (6 tablespoons) (doesn't need to boil). Mix in vanilla (1 teaspoon), and cocoa (1/4 cup), then mix in powdered sugar (2 cups) until the glaze is smooth. Evenly pour glaze over the top of the graham cracker.

Refrigerate overnight.

Prep Time: 20 minutes | Total Time: Overnight

Kcal: 350 kcal | Servings: 12 servings