Description
This no-bake dessert mimics the flavors of a classic chocolate รฉclair. Layers of graham crackers are nestled between creamy vanilla pudding and topped with a luscious chocolate glaze. It’s a crowd-pleaser that’s both easy to make and irresistibly delicious.
Ingredients
Units
Scale
- 2 (3.5-ounce) packages instant vanilla pudding mix
- 3 cups cold milk
- 1 (8-ounce) container frozen whipped topping, thawed
- 1 (16-ounce) package graham crackers
- 1/4 cup milk
- 1/3 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 2 tablespoons butter
- 1 teaspoon vanilla extract
Instructions
- Prepare the Pudding Mixture:
- In a large bowl, whisk together the instant vanilla pudding mix and 3 cups of cold milk until smooth and thickened.
- Gently fold in the thawed whipped topping until well combined.
- Assemble the Layers:
- In a 9×13-inch baking dish, arrange a single layer of graham crackers to cover the bottom.
- Spread half of the pudding mixture over the graham crackers.
- Place another layer of graham crackers over the pudding mixture.
- Spread the remaining pudding mixture over the second layer of graham crackers.
- Finish with a final layer of graham crackers on top.
- Prepare the Chocolate Glaze:
- In a medium saucepan over medium heat, combine 1/4 cup milk, cocoa powder, and granulated sugar.
- Bring the mixture to a boil, stirring continuously, and let it boil for 1 minute.
- Remove from heat and stir in the butter and vanilla extract until the butter is melted and the mixture is smooth.
- Allow the glaze to cool slightly.
- Top the Cake:
- Pour the slightly cooled chocolate glaze over the top layer of graham crackers, spreading it evenly to cover the entire surface.
- Chill:
- Cover the dish and refrigerate for at least 8 hours, or overnight, to allow the graham crackers to soften and the flavors to meld.
Notes
- For a richer flavor, consider using French vanilla pudding mix.
- Ensure the chocolate glaze is not too hot when pouring over the graham crackers to prevent them from becoming too soft.
- This dessert can be made up to two days in advance; the graham crackers will continue to soften, enhancing the cake’s texture.