Description
This Chocolate Eclair Cake is a no-bake dessert that layers creamy vanilla pudding, fluffy whipped topping, and graham crackers under a rich chocolate frosting. Perfect for make-ahead entertaining or weeknight indulgence, it tastes just like an eclair without the baking fuss.
Ingredients
1 box (14.4 oz) graham crackers
2 packages (3.4 oz each) vanilla instant pudding mix
3 cups cold milk
1 container (8 oz) whipped topping (such as Cool Whip), thawed
1 tub (16 oz) chocolate frosting
Instructions
1. In a large mixing bowl, whisk together vanilla pudding mix and cold milk until thick, about 2 minutes.
2. Fold in the whipped topping gently until smooth and fully combined.
3. Line the bottom of a 9×13-inch baking dish with graham crackers, breaking as needed to fit.
4. Spread half of the pudding mixture evenly over the crackers.
5. Add another layer of graham crackers, followed by the rest of the pudding mixture.
6. Top with one final layer of graham crackers.
7. Microwave chocolate frosting for 15 seconds to soften. Stir and spread evenly over the top graham cracker layer.
8. Cover with plastic wrap or foil and refrigerate for at least 6 hours, ideally overnight, before serving.
Notes
For a richer topping, substitute canned frosting with homemade chocolate ganache.
Be sure to let the cake chill overnight for best texture and flavor.
If using homemade pudding, allow it to cool completely before layering.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 290
- Sugar: 23g
- Sodium: 270mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
Keywords: chocolate eclair cake, no bake, easy dessert, layered cake