No Bake Chocolate Eclair Ice Box Cake

°1 package graham crackers (3-4 sleeves)
°1½ cups of heavy cream
°3-4 tablespoons of sugar
°1 teaspoon vanilla extract
°2 (3.4 oz) packages instant vanilla pudding mix pkg
°3 cups of milk
+For the chocolate icing:
°1 cup of sugar
°1/3 cup cocoa powder or unsweetened chocolate
°1/4 cup of milk
°1/2 cup or 8 tablespoons unsalted butter, cut into cubes
°1 teaspoon vanilla
Step 1
Pour 1½ cups of the heavy whipping cream, sugar, and vanilla into a cold bowl and beat on high speed until medium to stiff peaks form. Don’t over-beat. In a bowl, add the vanilla mixture along with the cold milk. Whisk for a few minutes until the pudding starts to set. Stir with whipped cream.
Step 2
Spread a thin layer of the pudding mixture in a 9″ x 13″ pan to coat the bottom. order approx. Sleeve 1 graham cracker in bottom of pan, breaking up as needed to fit around top and bottom edges. Spread half of the pudding mixture evenly over the biscuits. Topping with another layer of graham crackers, then remaining pudding mixture. Put a final layer of graham crackers.
Step 3
In a medium saucepan, whisk together the sugar and cocoa until no more cocoa lumps. Whisk the milk and heat it over medium heat until the sugar dissolves. Remove from heat, and beat in the butter and vanilla until the butter melts and the mixture is smooth. Take the dessert out of the refrigerator and pour the hot chocolate cream over the slightly cooled dessert; spread evenly. Return to the refrigerator and let it chill for at least 3-4 hours or overnight.
Step 4
Serve and enjoy!!!