Ingredients
Scale
- 2 (3.4 oz) packages of instant vanilla pudding mix
- 4 cups of milk
- 1 (8 oz) container of whipped topping (like Cool Whip)
- 1 box of graham crackers (about 14 oz)
- 1 cup of powdered sugar
- ½ cup of unsweetened cocoa powder
- ½ cup of butter (unsalted, for the chocolate glaze)
- 1 teaspoon of vanilla extract (for an extra touch of flavor)
Instructions
- Prepare the cream layer by whisking together the instant vanilla pudding mix and milk until smooth. Gently fold in the whipped topping.
- Assemble the first layer of graham crackers in a 9×13 inch baking dish.
- Add the cream mixture over the layer of graham crackers, spreading it evenly.
- Repeat the layering process with more graham crackers and cream mixture.
- Prepare the chocolate topping by melting butter, stirring in cocoa powder and powdered sugar, and adding milk to achieve desired consistency. Drizzle over the top layer of cream.
- Chill the cake in the refrigerator for at least 4 hours before serving.
Notes
- Chill overnight for best flavor.
- Use high-quality ingredients for optimal taste.
- Optional add-ons include chocolate chips, fresh berries, or nuts.
- Store leftovers in the refrigerator for up to three days.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Keywords: no bake, chocolate eclair cake, dessert, creamy, easy recipe