This No Bake Chocolate Eclair cake is so AMAZING that I promise people will be begging you for the recipe! Happens to me every single time! I like chocolate topping mixture, but you can also use frosting or whatever you like. My little puzzle piece Corner just hanged out of the chocolate, but that’s what is amazing about this recipe, it doesn’t need to be perfect. So, once you have it done, stick it in the fridge for at least several hours to allow the graham cracker to really I get soft and moist.

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Tip: Before you serve it about 30 minutes before, stick it in the freezer to harden the chocolate just a little bit; so, when you go to cut it, it’ll just be nice and firm and not so sewer and super gooey. But this is seriously amazing! you are going to go completely crazy  about it. Give this a shot for the holiday weekend and let me know what you all think! Hope you all enjoy!

Ingredients

• Filling:
• 2 (3.5 oz.) boxes vanilla instant pudding
• 3 c. milk
• 1 (8 oz.) container Cool Whip
• Graham crackers
• Topping:
• 1/3 c. cocoa
• 1 c. sugar
• 1/4 c. milk
• 1 stick (1/2 c.) butter (or margarine)
• 1 tsp. vanilla

Need to make it the day before you plan to eat it to give it time to soak the pudding stuff into the graham crackers. GO TO NEXT PAGE FOR TO SEE THE INSTRUCTIONS!

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INSTRUCTIONS FOR CHOCOLATE ECLAIR CAKE:

For the filling:

1 ) Combine pudding mix and milk; beat. Stir in Cool Whip.

2 ) Place a layer of graham crackers in the bottom of a 9×13″ dish.

3 ) Spread 1/2 of the pudding mixture over the graham crackers.

4 ) Repeat with another layer of graham crackers and pudding; then top with a final layer of graham crackers.

For the topping:

1 ) Bring cocoa, milk, and sugar to a full rolling boil; boil about 1 minute, stirring very frequently.

2 ) Remove from heat and cool one minute.

3 ) Add butter and vanilla; stir until butter is melted.

4 ) Pour chocolate topping over the top layer of graham crackers.

5 ) Refrigerate overnight.

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