No-Bake Chocolate Eclair Cake Recipe
This no-bake chocolate eclair cake takes just 15 minutes to prep! Layers of graham crackers, vanilla pudding, and chocolate create pure dessert magic.
Servings 20
Ingredients
- 6.8 oz instant vanilla pudding 2-3.4 oz boxes
- 3½ cups milk
- 8 oz whipped topping
- 14.4 oz graham crackers 1 box
- 16 oz chocolate frosting 1 container purchased or homemade
- chocolate curls for garnish
Instructions
- In a large mixing bowl, whisk together the milk with the pudding mix. It will thicken as you whisk.
- Add the whipped topping and fold in.
- Place a single layer of graham crackers in the bottom of a 9x13 pan.
- Top the crackers with half of the pudding mixture. Use a spatula to even it out.
- Place a second, single layer of graham crackers overtop the pudding.
- Spoon the remaining half of the pudding mixture over the second layer of graham crackers and smooth it out.
- Top with a third (and final) single layer of graham crackers.
- Place the chocolate frosting in a small microwave safe bowl. Warm for one minute at 50% power. You just want to be able to pour the frosting. If it is not pourable, continue heating in 30 second increments at 50% power until it is liquid enough to pour.
- Pour the frosting in an even layer over the top of the graham cracker top.
- Cover with plastic wrap and place in the fridge for at least 8 hours but up to overnight.
- Sprinkle with chocolate curls and serve chilled.
Notes
This No-Bake Chocolate Eclair Cake is a decadent dessert consisting of layers of graham crackers, creamy vanilla pudding, and rich chocolate frosting. The graham crackers soften to create a cake-like layer. This dessert is sure to satisfy any sweet tooth with its perfect blend of textures and flavour. This cake is so easy that it is prepared in about 15 minutes the day before you need it!
• Store leftovers, covered, in the fridge for up to 3 days. It will fall apart well before the dessert goes bad.
• You can freeze this cake, covered, for up to 2 months. Thaw in the fridge before serving.
• I used Duncan Hines Chocolate Frosting.
• I used Jello Instant Vanilla Pudding
• I used Cool Whip dessert topping but homemade would work too
• Store leftovers, covered, in the fridge for up to 3 days. It will fall apart well before the dessert goes bad.
• You can freeze this cake, covered, for up to 2 months. Thaw in the fridge before serving.
• I used Duncan Hines Chocolate Frosting.
• I used Jello Instant Vanilla Pudding
• I used Cool Whip dessert topping but homemade would work too
Nutrition
Calories: 264kcal | Carbohydrates: 44g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 5mg | Sodium: 262mg | Potassium: 158mg | Fiber: 1g | Sugar: 30g | Vitamin A: 78IU | Calcium: 79mg | Iron: 1mg
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