No Bake Eclair Cake

Serves 1
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Directions

  1. 1Pour 3 cups of milk into a large bowl.
  2. 2Add two 3.4 oz instant pudding mixes into the milk.
  3. 3Whisk the pudding mixture until well combined.
  4. 4Combine 1/3 cup cocoa powder, 1/4 cup milk, 2/3 cup sugar, and a pinch of salt in a saucepan.
  5. 5Whisk the chocolate mixture on low heat until it comes to a slight boil.
  6. 6Remove the chocolate mixture from heat and add 1 stick of butter and 1/3 cup of chocolate chips, constantly stirring until melted and combined.
  7. 7Add 1 tsp of espresso powder (optional) to the chocolate mixture.
  8. 8Add one 8 oz tub of Cool Whip to the pudding mixture and mix with a spatula.
  9. 9Lay down the graham crackers in the bottom of the roasting tin foil pan.
  10. 10Pour the pudding and Cool Whip mixture over the graham crackers and spread it evenly.
  11. 11Pour the chocolate mixture over the pudding layer and spread evenly.

Ingredients

  • 2 3.4 oz instant pudding mix
  • 3 cups milk
  • 1 8 oz tub Cool Whip
  • 1 stick butter
  • 0.33 cup chocolate chips
  • 0.25 cup milk
  • 0.33 cup cocoa powder
  • 0.66 cup sugar
  • 1 pinch salt
  • 1 tsp espresso powder (optional)
  • 3 graham cracker sleeves

Equipment

roasting tin foil panbowlwhisksaucepanspatula

Tips

  • When making the chocolate mixture, wait until it comes to a slight boil, then constantly stir it off the heat.
  • Make sure there's as much graham cracker covering the layers as possible.
  • Leave in the fridge overnight or for at least 6 hours.
No Bake Eclair Cake | Clip Recipe