To make the filling: In a large bowl, whisk the pudding mix with the cold milk until thickened, about 2 minutes. Gently fold in the cream until smooth and creamy.
Layering: Place a layer of graham crackers in the bottom of a 9×13-inch (23×33 cm) baking dish, breaking them up as needed. Spread half of the pudding mixture on top. Top with a second layer of crackers and spread with the remaining pudding. Finish with a final layer of crackers.
Chocolate topping: Warm the chocolate glaze or ganache in the microwave for 15 to 20 seconds to make it easier to spread. Pour over the top layer of the cookies and smooth.
Cooling and setting: Cover and refrigerate for at least 4 hours, preferably overnight. The cookies will soften and become cake-like as the flavors meld.
Optional variations:
Use chocolate chip cookies for a double chocolate experience.
Add banana or strawberry slices between the layers for a fruity twist.
Try other custard flavors, like French vanilla or cheesecake.
Serving suggestions:
Serve chilled, straight from the refrigerator.
Garnish with caramel sauce or whipped cream for extra oomph.
Freezes well if you want to make it in advance.
No-bake chocolate éclair cake – super quick and delicious
