Ingredients:
For the filling:
- 1 (3.5 oz) package instant vanilla pudding mix
- 1 (8 oz) container frozen whipped topping, thawed
- 3 cups milk
- 1 package graham crackers
For the topping:
- 1/4 cup cocoa powder
- 1 cup granulated sugar
- 1/4 cup milk
- 1/2 cup butter
- 1 teaspoon vanilla extract
Instructions:
- Prepare the filling:
- In a medium bowl, mix the pudding mix with 3 cups of milk and blend until it starts to thicken.
- Fold in the thawed whipped topping until well combined.
- Assemble the layers:
- In a 9×13-inch baking dish, arrange a layer of graham crackers to cover the bottom.
- Spread half of the pudding mixture over the graham crackers.
- Add another layer of graham crackers on top of the pudding mixture.
- Spread the remaining pudding mixture over the second layer of graham crackers.
- Add a final layer of graham crackers on top.
- Prepare the chocolate topping:
- In a medium saucepan, combine the cocoa powder, granulated sugar, and milk.
- Bring the mixture to a boil, stirring constantly.
- Remove from heat and add the butter and vanilla extract, stirring until the butter is melted and the mixture is smooth.
- Finish the cake:
- Pour the warm chocolate mixture over the top layer of graham crackers, spreading it evenly.
- Sprinkle crushed nuts over the chocolate topping if desired.
- Refrigerate the cake for at least 4 hours, or overnight, to allow the graham crackers to soften.
- Serve:
- Cut into squares and serve chilled.
Enjoy your homemade chocolate éclair cake!