Chocolate Eclair Cake (Print Version)
Ingredients:
01 -
1 box (14.4 oz) graham crackers.
02 -
2 cups milk.
03 -
1 package (3.4 oz) instant vanilla pudding mix.
04 -
1 package (8 oz) cream cheese, softened.
05 -
1 cup powdered sugar.
06 -
1 container (8 oz) whipped topping.
07 -
1 cup chocolate chips.
08 -
1/4 cup milk (for the chocolate topping).
Instructions:
01 -
In a large bowl, whisk together 2 cups of milk and the vanilla pudding mix until thickened. Set aside.
02 -
In a separate bowl, beat softened cream cheese with powdered sugar until smooth. Fold in whipped topping until well combined.
03 -
Gently fold the pudding mixture into the cream cheese mixture until fully blended.
04 -
In a 9x13-inch baking dish, layer graham crackers on the bottom. Spread half of the pudding mixture over the crackers. Repeat with another layer of graham crackers and the remaining pudding mixture.
05 -
In a microwave-safe bowl, heat chocolate chips and 1/4 cup milk in 30-second intervals, stirring until smooth. Pour over the top layer of the cake.
06 -
Refrigerate for at least 4 hours or overnight to allow the flavors to meld and the cake to set.
Notes:
01 -
Enjoy this effortless and delicious No-Bake Chocolate Eclair Cake as your next sweet treat!.