No-Bake Chocolate Éclair
Ingredients
• 2 (3.4 oz / 96 g) boxes instant vanilla pudding mix
• 3 cups cold milk
• 1 (8 oz / 225 g) container whipped topping, thawed
• 1 box graham crackers
For the chocolate topping
• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream
• 1 tbsp butter
• 1 tsp vanilla extract
Instructions
- In a large bowl, whisk the pudding mix with cold milk until thick, about 2 minutes.
- Gently fold in the whipped topping until smooth and fluffy.
- In a 9×13-inch dish, arrange a single layer of graham crackers to cover the bottom. Break crackers as needed to fit.
- Spread half of the pudding mixture evenly over the crackers.
- Add another layer of graham crackers, then spread the remaining pudding mixture on top.
- Finish with a final layer of graham crackers.
Chocolate topping
7. Heat the heavy cream and butter in a small saucepan over medium heat until just beginning to simmer.
8. Remove from heat and pour over chocolate chips. Let sit for 2 minutes, then stir until smooth.
9. Stir in vanilla extract.
10. Pour the chocolate topping evenly over the top graham cracker layer.