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No-Bake Chocolate Eclair Cake

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Prep time: 15 mins | Chill time: 4–6 hours (or overnight) | Servings: 12

Ingredients

  • The Layers:
    • 1 box (14.4 oz) graham crackers (honey or chocolate).
  • The Creamy Filling:
    • 2 boxes (3.4 oz each) instant vanilla pudding mix.
    • 3 cups cold whole milk.
    • 1 container (8 oz) whipped topping (like Cool Whip), thawed.
  • The Chocolate Glaze:
    • 1 container (16 oz) chocolate frosting (microwavable) OR
    • 1 cup semi-sweet chocolate chips and 1/2 cup heavy cream (for a homemade ganache).

Instructions

  1. Whisk the Filling: In a large bowl, whisk together the instant pudding and cold milk until thickened. Gently fold in the whipped topping until the mixture is uniform and airy.
  2. Base Layer: Arrange a single layer of graham crackers in the bottom of a 9×13-inch baking dish.
  3. Layer Up: Spread half of the pudding mixture over the crackers. Top with another layer of graham crackers.
  4. Final Cream Layer: Spread the remaining pudding mixture over the second layer of crackers and top with one final layer of graham crackers.
  5. The Glaze: If using frosting, remove the lid and microwave for 30 seconds until pourable. If making ganache, heat heavy cream until simmering, pour over chocolate chips, let sit for 5 minutes, and whisk until smooth.
  6. Coat: Pour the chocolate glaze over the top layer of crackers, spreading it evenly to the edges.
  7. Set: Refrigerate for at least 4 to 6 hours. This is crucial, as the graham crackers absorb moisture from the pudding to create a soft, cake-like texture.
  8. Serve: Slice into squares and serve chilled.

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