No-Bake Chocolate Éclair Dessert

No-Bake Chocolate Éclair Dessert (Icebox Cake Style)
Creamy layers of pudding and whipped topping between graham crackers, finished with rich chocolate glaze — tastes just like a chocolate éclair!
Yields: 12 servings
Prep time: 20 minutes
Chill time: 6–8 hours (or overnight)
🛒 Ingredients
Layers:
2 (3.4 oz) boxes instant vanilla pudding mix
3 cups cold milk
1 (8 oz) container whipped topping (Cool Whip), thawed
1 box graham crackers (about 14–16 full sheets)
Chocolate Topping:
½ cup unsalted butter
⅓ cup unsweetened cocoa powder
1¼ cups powdered sugar
3 tablespoons milk
1 teaspoon vanilla extract
(Shortcut: You can also use 1 cup store-bought chocolate frosting instead of homemade topping.)
👩‍🍳 Instructions
Make the filling:
In a large bowl, whisk pudding mix and cold milk for about 2 minutes until thickened.
Gently fold in whipped topping until smooth.
Layer the base:
In a 9×13-inch dish, arrange a single layer of graham crackers to cover the bottom (break to fit if needed).
Add filling:
Spread half of the pudding mixture evenly over the crackers.
Repeat layers:
Add another layer of graham crackers, then the remaining pudding mixture.
Finish with one final layer of graham crackers on top.
Make chocolate glaze:
Melt butter in a saucepan over low heat.
Stir in cocoa powder, powdered sugar, milk, and vanilla until smooth and glossy.
Let cool slightly (so it thickens a bit), then pour and spread evenly over top layer.
Chill:
Cover and refrigerate at least 6–8 hours (overnight is best).
The crackers soften into cake-like layers.
Serve:
Slice and enjoy chilled.