Description
This No-Bake Chocolate Eclair Cake is a simple and delicious dessert featuring layers of vanilla pudding, whipped topping, and graham crackers, topped with a rich chocolate frosting. Perfect for easy preparation and chilling, it requires no baking and yields a creamy, decadent treat ideal for gatherings and family desserts.
Ingredients
Scale
Pudding Layer
- 2 (3.4 oz) boxes instant vanilla pudding mix
- 3 cups cold milk
- 1 (8 oz) container whipped topping, thawed
Base 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 pudding mixture: In a large bowl, whisk together the instant vanilla pudding mix and cold milk until smooth and thickened. Then gently fold in the thawed whipped topping until well combined, creating a creamy pudding layer.
- Assemble layers: In a 9×13-inch baking dish, arrange a single layer of graham crackers on the bottom. Spread half of the pudding mixture evenly over the crackers. Add another layer of graham crackers, then spread the remaining pudding mixture over it. Finish with a final layer of graham crackers on top.
- Make chocolate frosting: In a medium bowl, whisk together the unsweetened cocoa powder and powdered sugar. Add melted butter, milk, and vanilla extract, stirring until smooth and spreadable.
- Top and chill: Spread the chocolate frosting evenly over the top layer of graham crackers. Cover the dish and refrigerate for at least 4 hours or preferably overnight to allow the dessert to set and the layers to soften and meld.
- Serve: Slice into squares and serve chilled for a refreshing, no-bake treat.
Notes
- For best results, refrigerate overnight to ensure the graham crackers soften properly.
- You can substitute vanilla pudding mix with chocolate for a different flavor variation.
- Use full-fat whipped topping for a richer dessert.
- Store covered in the refrigerator for up to 3 days.
