No bake chocolate eclair

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    1. In a large bowl, combine the instant vanilla pudding mix with 3 cups of whole milk.
    2. Whisk until the mixture thickens.

Assemble the Cake:

  1. In a 9 x 13 inch baking dish, arrange a layer of graham crackers to cover the bottom.
  2. Spread half of the prepared vanilla pudding over the graham cracker layer.
  3. Add another layer of graham crackers on top of the pudding.
  4. Spread the remaining pudding over the second graham cracker layer.
  5. Top with a final layer of graham crackers.

Prepare the Chocolate Topping:

  1. In a microwave-safe bowl, melt the semi-sweet chocolate chips in 30-second intervals, stirring between each interval until the chocolate is smooth and fully melted.
  2. Pour the melted chocolate over the top layer of graham crackers, spreading it evenly across the surface.

Chill the Cake:

  1. Refrigerate the cake for at least 4 hours or overnight to allow the graham crackers to soften and the layers to set.
  2. Once set, cut the cake into squares and serve chilled.

Enjoy your no-bake éclair cake!

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