Description
This No-Bake Chocolate Eclair Cake is a simple and delicious dessert featuring layers of classic vanilla pudding, whipped cream, and graham crackers, topped with a rich chocolate glaze. Perfect for an easy yet elegant treat that requires no baking, it sets beautifully in the refrigerator for a creamy, cake-like texture.
Ingredients
Scale
Pudding Layer
- 2 (3.4 oz) boxes instant vanilla pudding mix
- 3 cups cold milk
- 1 (8 oz) container whipped topping, thawed
Cracker Layer
- 1 box graham crackers
Chocolate Frosting
- 1/3 cup unsweetened cocoa powder
- 1 cup powdered sugar
- 2 tablespoons unsalted butter, melted
- 3 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Prepare the pudding mixture: In a large bowl, whisk together the instant vanilla pudding mix and cold milk until the mixture is smooth and thickened. Carefully fold in the thawed whipped topping to create a light and creamy filling.
- Assemble the layers: In a 9×13-inch baking dish, lay down a single layer of graham crackers on the bottom. Spread half of the pudding mixture evenly over the graham crackers. Add another layer of graham crackers, then spread the remaining pudding mixture on top. Finish with a final layer of graham crackers to complete the layers.
- Make the chocolate frosting: In a medium bowl, whisk together cocoa powder and powdered sugar. Add the melted unsalted butter, milk, and vanilla extract, and mix thoroughly until the frosting becomes smooth and spreadable.
- Frost the cake: Spread the prepared chocolate frosting evenly over the final layer of graham crackers, covering the top completely.
- Chill to set: Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight. This resting time allows the layers to soften and meld together, creating a cake-like texture.
- Serve: After chilling, slice the cake into 12 servings and serve chilled for a refreshing dessert experience.
Notes
- For a firmer texture, refrigerate overnight rather than just 4 hours.
- Use cold milk to help the pudding mix thicken properly.
- Ensure whipped topping is fully thawed before folding in to avoid lumps.
- To make it gluten-free, substitute graham crackers with gluten-free crackers or cookies.
- Leftovers can be stored covered in the fridge for up to 3 days.