Whisk until the pudding thickens.
Layer the Graham Crackers:
In a 9×13 inch baking dish, arrange a layer of graham crackers to cover the bottom.
Add Pudding Layers:
Spread half of the prepared vanilla pudding over the 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.
Prepare the Chocolate Topping:
In a microwave-safe bowl, melt the semisweet chocolate chips in 30-second intervals, stirring in
between until smooth.
Finish the Cake:
Pour the melted chocolate over the top layer of graham crackers, spreading it evenly.
Refrigerate the cake for at least 4 hours or overnight to allow the graham crackers to soften and the
layers to set.
Serve:
Cut into squares and serve chilled.
Enjoy your No-Bake Chocolate Eclair Cake!
