No-Bake Chocolate Eclair Cake

Recipe View Prepare the Vanilla Custard: In a large mixing bowl, whisk together the instant vanilla pudding mix and 3 cups of milk until well combined. Gently fold in the thawed whipped topping until fully incorporated. Use a mixer on medium speed for 2 minutes to ensure a smooth and creamy texture. (Prep time: 5 minutes)

Recipe View Assemble the First Layer: Lightly butter a 9x13 inch baking dish. Arrange a single layer of chocolate graham crackers evenly across the bottom of the dish, ensuring minimal gaps. (Assembly time: 5 minutes)

Recipe View Layer the Cake: Spread half of the prepared vanilla custard evenly over the graham cracker layer. Top with another layer of chocolate graham crackers, followed by the remaining vanilla custard. Finish with a final layer of chocolate graham crackers. (Assembly time: 10 minutes)

Recipe View Create the Chocolate Glaze: In a medium saucepan, combine 1/4 cup milk, cocoa powder, and sugar over medium-high heat. Bring the mixture to a gentle boil, stirring constantly for 1 minute. Remove from heat and stir in the butter and vanilla extract until smooth and glossy. Allow the glaze to cool slightly before pouring. (Cooking time: 8 minutes)

Recipe View Glaze and Chill: Pour the slightly cooled chocolate glaze evenly over the final layer of graham crackers, ensuring it covers the entire surface. Refrigerate the cake for at least 4 hours, or preferably overnight, to allow the layers to meld together and the glaze to set. (Chill time: 4+ hours)