Description
A no-bake dessert with layers of graham crackers, creamy vanilla pudding, and rich chocolate frosting that mimics the flavors of a classic chocolate eclair. Perfect for summer gatherings!
Ingredients
Scale
For the Crust:
- For the pudding layer:
- 2 (3.4 oz) packages instant vanilla pudding mix
- 3 cups cold whole milk
- 1 (8 oz) container frozen whipped topping, thawed
- For the assembly:
- 1 (14.4 oz) box graham crackers (about 24 full sheets)
- For the chocolate frosting:
- 1/2 cup unsalted butter
- 1/2 cup whole milk
- 1/4 cup unsweetened cocoa powder
- 1 (16 oz) box powdered sugar
- 1 tsp vanilla extract
Instructions
1. Prepare the Crust:
- 1. Make the pudding: In a large bowl, whisk pudding mixes and milk for 2 minutes until thickened. Fold in whipped topping until smooth.
- 2. Assemble first layer: In a 9×13-inch dish, arrange graham crackers in a single layer (break to fit as needed).
- 3. Spread half the pudding mixture evenly over crackers. Repeat with another layer of crackers and remaining pudding.
- 4. Top with final layer of graham crackers.
- 5. Make frosting: Melt butter in a saucepan over medium heat. Whisk in milk and cocoa powder until smooth. Remove from heat, then beat in powdered sugar and vanilla until glossy.
- 6. Immediately pour warm frosting over top layer, spreading to edges. Refrigerate 4+ hours (overnight best).
- 7. Slice and serve chilled. Store covered in fridge up to 3 days.
Notes
For a quicker version, substitute chocolate frosting with 1 (16 oz) can store-bought chocolate fudge frosting, warmed slightly for easy spreading. Graham crackers soften to a cake-like texture as it chills.