Enjoy the delectable taste of a Chocolate Eclair Cake topped with a luscious homemade chocolate sauce. This no-bake dessert is simple to make and ideal for satisfying your sweet tooth!
Ingredients: 1 box of graham crackers. 2 packages of instant vanilla pudding mix. 4 cups of milk. 1 container of whipped topping e.g., Cool Whip. 1 cup of heavy cream. 1 cup of semi-sweet chocolate chips. 1/2 cup of granulated sugar. 1/4 cup of unsweetened cocoa powder. 1/4 cup of unsalted butter. 1 teaspoon of vanilla extract. A pinch of salt.
Instructions: Whisk the milk and instant vanilla pudding mix together in a large bowl until the pudding gets thick. Add the whipped topping and mix it in until it's smooth. Put one layer of graham crackers in a 9x13-inch baking dish to make the first layer. Put half of the pudding mix on top of the layer of graham crackers. On top of the pudding, add another layer of graham crackers. Cover this second layer of graham crackers with the rest of the pudding mix. Add one more layer of graham crackers to finish. In a saucepan, mix the heavy cream, semi-sweet chocolate chips, granulated sugar, unsweetened cocoa powder, unsalted butter, vanilla extract, and a pinch of salt to make the chocolate sauce topping. Stir the ingredients together all the time while heating them on low heat until the chocolate chips and butter melt and the sauce is smooth. Take the sauce off the heat and let it cool down a bit. Cover the top layer of graham crackers with the warm chocolate sauce and spread it out evenly. This will help the flavors blend and the cake set. Put it in the fridge for at least 4 hours or overnight. This Chocolate Eclair Cake is best served cold, and the rich chocolate sauce on top makes it even better.
Prep Time: 20 minutes
Cook Time: 0 minutes
Luca Giordano House
