No-Bake Chocolate Cake (Print Version)

Layers of crackers, creamy pudding, and a sweet chocolate topping. Tastes just like an eclair and takes little effort.

# Ingredients:

→ Pudding Layer

01 - 1 box graham crackers

02 - 1 (8 oz) tub of whipped topping, thawed

03 - 3 cups chilled milk

04 - 2 packages (3.4 oz each) instant vanilla pudding mix

→ Chocolate Frosting

05 - 1/3 cup cocoa powder (unsweetened)

06 - 3 tablespoons milk

07 - 1 teaspoon vanilla

08 - 2 tablespoons melted butter (unsalted)

09 - 1 cup powdered sugar

# Steps:

01 - Stir milk and pudding mix together until it thickens. Gently blend in the whipped topping.

02 - In a large 9x13 pan, arrange a single layer of crackers, add half the pudding mix, more crackers, the rest of the pudding mix, and finish with a cracker layer on top.

03 - Combine cocoa and powdered sugar. Stir in the butter, vanilla, and milk, then mix until the texture is smooth and easy to spread.

04 - Spread the frosting evenly on the top layer. Cover the dish and let it cool in the fridge for at least 4 hours or overnight.

# Helpful Notes:

01 - Tastes better if left overnight for softer layers.

02 - Try chocolate or butterscotch flavor pudding as alternatives.

03 - Add a splash of milk if the frosting feels too thick to spread.

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