Chocolate Eclair Cake

🍰 Chocolate Éclair Cake

Ingredients:

For the Cake Layers:

• 2 (3.4 oz) boxes instant vanilla pudding mix

• 3 cups cold milk

• 1 container (8 oz) whipped topping (like Cool Whip), thawed

• 1 box graham crackers

For the Chocolate Topping:

• 1/2 cup semi-sweet chocolate chips

• 2 tablespoons butter

• 2 tablespoons light corn syrup (optional for glossy finish)

• 3 tablespoons milk

• 1 teaspoon vanilla extract

Instructions:

1. Make the Filling:

   • In a large bowl, whisk together pudding mix and cold milk for 2 minutes until thickened.

   • Gently fold in the whipped topping until fully combined.

2. Assemble the Layers:

   • In a 9×13-inch pan, place a single layer of graham crackers, breaking them as needed to fit.

   • Spread half of the pudding mixture evenly over the graham crackers.

   • Add another layer of graham crackers.

   • Spread the remaining pudding mixture on top.

   • Finish with a final layer of graham crackers.

3. Prepare the Chocolate Topping:

   • In a microwave-safe bowl, melt the chocolate chips and butter in 30-second intervals, stirring between each until smooth.

   • Stir in the corn syrup (if using), milk, and vanilla extract until glossy and pourable.

4. Top and Chill:

   • Pour the chocolate mixture over the top layer of graham crackers. Spread evenly.

   • Cover and refrigerate for at least 6 hours, preferably overnight, to allow the graham crackers to soften and flavors to meld.

Optional garnish:

• Shaved chocolate, chopped nuts, or a drizzle of caramel sauce.