No Bake Chocolate Eclair Cake

This no-bake dessert is typically made by layering a mixture of instant vanilla pudding and Cool Whip between graham crackers and topping it with chocolate frosting. We loved the convenience of these store-bought items, but our enthusiasm waned when confronted by their flavor. With a couple of easy techniques (a quick stovetop pudding, whipped cream, and a microwave-and-stir glaze) and very little active time, we produced a from-scratch version that easily trumped its inspiration.

You’ll Need:

Filling:

• 2 (3.5 oz.) boxes vanilla instant pudding**
• 1 (14.4 oz) box graham crackers
• 3 c. milk
• 1 (8 oz.) container Cool Whip non-dairy whipped topping {or 3 c. homemade whipped cream}

Topping:

• 1/3 c. unsweetened cocoa powder
• 1/4 c. milk
• 1/2 c. butter {1 stick}
• 1 c. granulated sugar
• 1 tsp. vanilla extract

Instructions:

1. FOR THE FILLING: Combine dry pudding mix and 3 cups milk; beat until well mixed. Stir in Cool Whip.
2. Place a layer of graham crackers in the bottom of a 9x13" dish. Spread 1/2 of the pudding mixture over the graham crackers. Repeat with another layer of graham crackers and pudding; then top with a final layer of graham crackers.
3. FOR THE TOPPING: In a medium-sized saucepan, bring cocoa, milk, and sugar to a full rolling boil; boil about 1 minute, stirring very frequently. Remove from heat and cool one minute. Add butter and vanilla; stir until butter is melted.
4. Pour chocolate topping over the top layer of graham crackers. Spread evenly to completely cover graham crackers.
5. Refrigerate over night.
6. Serve & enjoy!

Source: thekitchenismyplayground.com