No-Bake Chocolate Eclair Dessert (Print version)
A chilled graham cracker and vanilla pudding dessert with a rich chocolate glaze, made ahead with no oven needed.
# Ingredients:
For the pudding layers
01 -
2 boxes (3.4 oz each / 96 g each) instant vanilla or French vanilla pudding mix
02 -
3 cups (720 ml) cold whole milk
03 -
1 tub (8 oz / 225 g) whipped topping, thawed
04 -
1 box (14.4 oz / 408 g) graham crackers
For the chocolate glaze
05 -
1 cup (200 g) granulated sugar
06 -
1/3 cup (28 g) unsweetened cocoa powder
07 -
1/4 cup (60 ml) milk
08 -
1/2 cup (113 g) unsalted butter, cubed
09 -
1 teaspoon vanilla extract
10 -
Chocolate curls or shaved chocolate, optional
# Instructions:
01 -
Whisk the pudding mix with 3 cups cold milk in a large bowl for about 2 minutes, until thickened.
02 -
Fold in the thawed whipped topping until the filling is smooth and evenly combined.
03 -
Arrange a single layer of graham crackers in the bottom of a 9x13-inch dish, breaking pieces as needed to cover the base.
04 -
Spread half of the pudding filling over the crackers. Add a second cracker layer, spread on the remaining filling, then top with a final layer of graham crackers.
05 -
Whisk sugar and cocoa powder in a medium saucepan. Whisk in 1/4 cup milk and cook over medium heat until it comes to a boil. Boil for 1 minute, then remove from heat.
06 -
Whisk butter and vanilla into the hot cocoa mixture until smooth and glossy. Pour over the top graham cracker layer and spread gently.
07 -
Refrigerate uncovered until the glaze cools, then cover and chill at least 8 hours or overnight. Garnish with chocolate curls if using and serve cold.
# Good to know:
01 -
Needs at least 8 hours of chilling for the graham crackers to soften.
02 -
Best made the night before serving.
03 -
Keep refrigerated until ready to slice.