Step 2 — Layer the Graham Crackers

1. Use a 9×13 inch dish.

2. Arrange graham crackers in a single layer on the bottom.

   • Break pieces to fit corners if needed.

3. Spread half of the pudding mixture evenly over the crackers.

4. Add a second layer of graham crackers.

5. Spread the remaining pudding mixture on top.

6. Add a third and final layer of graham crackers.

   • This top layer gives structure under the chocolate topping.

Step 3 — Make the Chocolate Topping (Classic Method)

1. In a saucepan, combine sugar, cocoa powder, milk, and butter.

2. Bring to a gentle boil over medium heat while stirring.

3. Boil 1 minute until smooth and slightly thickened.

4. Remove from heat and stir in vanilla extract.

5. Let it cool for 5–10 minutes until slightly warm (not hot).

6. Pour evenly over the final graham cracker layer.

OR Use Store-Bought Frosting

1. Microwave frosting 15–20 seconds.

2. Whisk in 2–3 tbsp milk to make it pourable.

3. Spread evenly over the cake.

Step 4 — Chill

• Cover the dish with foil or cling wrap.

• Refrigerate at least 4 hours (best overnight).

• This softens the graham crackers and creates the “éclair” texture.

To Serve

• Cut into squares with a sharp knife.

• Wipe knife between cuts for clean slices.

• Optional: drizzle melted chocolate or add shaved chocolate on top.

Tips for Best Results

• Overnight chilling gives the perfect bakery-style texture.

• For extra rich flavor, use French vanilla pudding.

• Want it firmer? Add an extra half packet of pudding mix.

• Want it lighter? Use half Cool Whip and half whipped cream.

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