No Bake Chocolate Eclair Icebox Cake

Directions:

Step 1:

In a cold mixing bowl, pour 1½ cups of heavy whipping cream, sugar, and vanilla extract. Whisk on high speed until medium to stiff peaks form. Be careful not to overbeat.
In another bowl, combine the vanilla pudding mix with cold milk. Whisk for a few minutes until the pudding starts to thicken. Stir in the whipped cream.
Step 2:

Spread a thin layer of the pudding mixture in a 9×13-inch pan to coat the bottom.
Arrange approximately 1 sleeve of graham crackers on the bottom of the pan, breaking them as needed to fit around the edges.
Evenly spread half of the pudding mixture over the graham crackers.
Add another layer of graham crackers, then the remaining pudding mixture.
Top with a final layer of graham crackers.
Step 3:

In a medium saucepan, whisk together the sugar and cocoa until no cocoa lumps remain.
Whisk in the milk and heat over medium heat until the sugar is dissolved.
Bring to a boil and boil for one minute.
Remove from heat and whisk in the butter and vanilla until the butter is melted and the mixture is smooth.
Remove the dessert from the refrigerator and pour the hot chocolate icing over the slightly chilled dessert, spreading it out evenly.
Return to the refrigerator and chill for at least 3-4 hours or overnight.
Step 4: Serve and enjoy this delightful no-bake chocolate eclair icebox cake!