Instructions:
In a large bowl, whisk together the instant vanilla pudding mix and 3 cups of milk until thickened.
In a 9×13 inch baking dish, arrange a layer of graham crackers to cover the bottom.
Spread half of the prepared vanilla pudding over the layer of graham crackers.
Add another layer of graham crackers on top of the pudding.
Spread the remaining pudding over the second layer of graham crackers.
Top with a final layer of graham crackers.
For the chocolate topping, melt the semi-sweet chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth.
Pour the melted chocolate evenly over the top layer of graham crackers.
Refrigerate the cake for a minimum of four hours, or overnight, to allow the layers to set.
When ready to serve, cut into squares and enjoy your delicious no-bake Eclair Cake!
This dessert is sure to be a hit with everyone. Enjoy!
