Ingredients
Scale
- 2 (3.4 oz.) boxes vanilla instant pudding
- 2 1/2 c. milk
- 1 (8 oz.) container Cool Whip non-dairy whipped topping (or 3 c. homemade whipped cream)
- 1 (14.4 oz) box graham crackers
Chocolate Topping:
- 1/3 c. unsweetened cocoa powder
- 1 c. granulated sugar
- 1/4 c. milk
- 1/2 c. butter (1 stick)
- 1 tsp. vanilla extract
Instructions
Prepare the filling:
- Combine dry pudding mix and 2 & 1/2 cups milk; beat until well mixed. Stir in Cool Whip.
- Place a layer of graham crackers in the bottom of a 9×13″ dish.
- Spread 1/2 of the pudding mixture over the graham crackers. Repeat with another layer of graham crackers and pudding; then top with a final layer of graham crackers.
Prepare the chocolate topping:
- In a medium-sized saucepan, bring cocoa, milk, and sugar to a full rolling boil; boil about 1 minute, stirring very frequently.
- Remove from heat and cool one minute. Add butter and vanilla; stir until butter is melted.
- Pour chocolate topping over the top layer of graham crackers. Spread evenly to completely cover graham crackers.
- Cover dessert and refrigerate over night.
TRACEY’S NOTES:
- Keep in mind when making this, No-Bake Chocolate Eclair Dessert must chill overnight to set and allow the layers to meld.
- When making the chocolate topping, be sure to let the mixture come to a full rolling boil. Otherwise, it will stay too soft and runny on top of the dessert — rather than setting into a nice fudgy layer.
- Enjoy! (Seriously, enjoy! … this stuff is soooooo good.)
- Prep Time: 25 minutes
- Cook Time: 10 minutes