No-Bake Eclair Cake

1. Make the pudding filling:
   • In a large mixing bowl, whisk together the cold milk and the instant vanilla pudding mix.
   • Let the pudding set for about 5 minutes, or until it thickens.
   • Gently fold in the whipped topping until smooth and combined.
2. Assemble the cake:
   • Line the bottom of a 9×13-inch baking dish with a layer of graham crackers, breaking them as needed to cover the entire bottom.
   • Spread half of the pudding mixture over the graham crackers.
   • Add another layer of graham crackers on top of the pudding, then spread the remaining pudding mixture over the crackers.
   • Finish with a final layer of graham crackers.
3. Make the chocolate glaze:
   • In a small saucepan, combine the cocoa powder, powdered sugar, milk, and melted butter.
   • Cook over medium heat, stirring constantly, until the mixture is smooth and slightly thickened, about 2-3 minutes.
   • Remove from heat and stir in the vanilla extract. Let it cool slightly before pouring over the cake.
4. Finish the cake:
   • Pour the chocolate glaze over the top layer of graham crackers, spreading it evenly with a spatula.
5. Chill the cake:
   • Cover the cake and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the cake to firm up.
6. Serve:
   • Slice and serve the cake chilled for a refreshing and delicious treat!

No-Bake Eclair Cake is the perfect make-ahead dessert—cool, creamy, and indulgent with that classic eclair flavor. The layers of graham crackers give it the perfect texture, and the chocolate glaze adds the finishing touch! 🍰

Let me know if you’d like any variations or additional flavors to add!