Ingredients:
- For the cake:
- 1 (16 oz) package graham crackers
- 2 (3.4 oz) boxes vanilla instant pudding mix
- 3 cups cold milk
- 8 oz cool whip (thawed)
- For the chocolate glaze:
- 1/2 cup butter
- 1/4 cup milk
- 1/4 cup cocoa powder
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Prepare the pudding:
- In a large bowl, whisk together the instant pudding mix and cold milk for about 2 minutes, until thickened.
- Fold in the cool whip until well combined. Set aside.
- Layer the cake:
- In a 9×13-inch baking dish, layer the bottom with graham crackers, covering the whole surface.
- Spread half of the pudding mixture over the graham crackers.
- Repeat with another layer of graham crackers and the remaining pudding mixture.
- Make the chocolate glaze:
- In a small saucepan, melt the butter over medium heat.
- Stir in the milk and cocoa powder, and bring it to a simmer.
- Remove from heat and whisk in the powdered sugar and vanilla extract until smooth.
- Top with the glaze:
- Pour the chocolate glaze evenly over the top of the pudding layers.
- Spread it out to cover the entire surface.
- Chill:
- Refrigerate the cake for at least 4 hours, or overnight for best results. This allows the layers to set and the flavors to meld.
- Serve:
- Slice and enjoy the decadent no-bake chocolate eclair cake!