No-Bake Chocolate Eclair Cake is a simple yet indulgent dessert that mimics the flavors of a traditional chocolate éclair. With layers of creamy vanilla pudding, graham crackers, and a rich chocolate glaze, it’s a delightful treat that requires no baking and comes together in just a few easy steps. This dessert is perfect for potlucks, family gatherings, or whenever you want something delicious without the hassle of turning on the oven.
Ingredients
For the Cake:
- 1 package (14.4 oz) graham crackers
- 2 boxes (3.4 oz each) instant vanilla pudding mix
- 3 1/2 cups milk
- 8 oz whipped topping (like Cool Whip)
For the Chocolate Topping:
- 1/2 cup butter
- 1/4 cup milk
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Equipment
- 9×13-inch baking dish
- Mixing bowls
- Whisk
- Spatula or spoon
- Saucepan
Instructions
- Prepare the Pudding Mixture:
In a large mixing bowl, whisk together the instant vanilla pudding mix and milk. Stir for about 2 minutes until the pudding thickens. Gently fold in the whipped topping until fully combined. Set aside. - Layer the Cake:
In a 9×13-inch baking dish, place a layer of graham crackers to cover the bottom of the dish. Spread half of the pudding mixture over the graham crackers. Add another layer of graham crackers on top of the pudding. Then, spread the remaining pudding mixture over the crackers, smoothing it into an even layer. Finish with a final layer of graham crackers on top. - Make the Chocolate Topping:
In a medium saucepan, melt the butter over medium heat. Stir in the milk and cocoa powder, and bring to a gentle simmer. Once it starts simmering, remove from heat and stir in the vanilla extract. Gradually whisk in the powdered sugar until the mixture is smooth. - Pour the Topping:
Pour the chocolate glaze over the top layer of graham crackers, spreading it evenly with a spatula. - Chill:
Cover the baking dish with plastic wrap or foil and refrigerate the cake for at least 4 hours, or overnight. This allows the graham crackers to soften and the flavors to meld together. - Serve:
Once chilled, slice into squares and serve! Enjoy the creamy, chocolaty goodness!
Tips for Success
- For extra richness, use whole milk instead of low-fat milk in the pudding mixture.
- You can swap the whipped topping with homemade whipped cream if preferred.
- Let the cake chill overnight for the best results—this allows the layers to set and the graham crackers to soften perfectly.
- Try using a variety of flavored pudding mixes (like butterscotch or chocolate) for different twists on the classic recipe.
No-Bake Chocolate Eclair Cake is a quick, easy, and decadent dessert that will satisfy any sweet tooth. With its smooth vanilla pudding filling, crunchy graham cracker layers, and indulgent chocolate topping, it’s a treat the whole family will love. Perfect for any occasion, this dessert is as delicious as it is simple to prepare!
No-Bake Chocolate Eclair Cake Recipe
This No-Bake Chocolate Eclair Cake is a creamy, delicious dessert made with layers of graham crackers, vanilla pudding, and a rich chocolate topping. Perfect for a quick and indulgent treat!
Equipment
- 9x13-inch baking dish
- Mixing bowls
- Whisk
- Spatula or spoon
- Saucepan
Ingredients
- For the Cake:
- 1 package 14.4 oz graham crackers
- 2 boxes 3.4 oz each instant vanilla pudding mix
- 3 1/2 cups milk
- 8 oz whipped topping like Cool Whip
- For the Chocolate Topping:
- 1/2 cup butter
- 1/4 cup milk
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
- Prepare the Pudding Mixture:
- In a large mixing bowl, whisk together the instant vanilla pudding mix and milk. Stir for about 2 minutes until the pudding thickens. Gently fold in the whipped topping until fully combined. Set aside.
- Layer the Cake:
- In a 9x13-inch baking dish, place a layer of graham crackers to cover the bottom of the dish. Spread half of the pudding mixture over the graham crackers. Add another layer of graham crackers on top of the pudding. Then, spread the remaining pudding mixture over the crackers, smoothing it into an even layer. Finish with a final layer of graham crackers on top.
- Make the Chocolate Topping:
- In a medium saucepan, melt the butter over medium heat. Stir in the milk and cocoa powder, and bring to a gentle simmer. Once it starts simmering, remove from heat and stir in the vanilla extract. Gradually whisk in the powdered sugar until the mixture is smooth.
- Pour the Topping:
- Pour the chocolate glaze over the top layer of graham crackers, spreading it evenly with a spatula.
- Chill:
- Cover the baking dish with plastic wrap or foil and refrigerate the cake for at least 4 hours, or overnight. This allows the graham crackers to soften and the flavors to meld together.
- Serve:
- Once chilled, slice into squares and serve! Enjoy the creamy, chocolaty goodness!
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