No-Bake Chocolate Eclair Cake
A delightful no-bake dessert that layers creamy vanilla pudding, graham crackers, and rich chocolate frosting, perfect for any occasion.
Ingredients
Pudding Filling
- 2 packages instant vanilla pudding mix (3.4 oz each)
- 3 cups cold milk
- 1 container frozen whipped topping (8 oz), thawed Ensure fully thawed
Cake Layers
- 1 box graham crackers
Chocolate Frosting
- 1/2 cup unsalted butter Melted
- 1/4 cup milk
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 tsp vanilla extract
Instructions
Prepare the Filling
- In a large mixing bowl, whisk together the vanilla pudding mix and cold milk until smooth and thickened.
- Gently fold in the thawed whipped topping until fully combined.
Assemble the Cake
- In a 9x13 inch dish, spread a layer of graham crackers to cover the bottom.
- Spoon and spread half of the pudding mixture over the crackers.
- Add another layer of graham crackers.
- Spread the remaining pudding mixture over the second layer.
- Finish with a final layer of graham crackers.
Make the Chocolate Frosting
- In a saucepan over medium heat, melt the butter.
- Stir in the milk, sugar, and cocoa powder.
- Bring to a boil, stirring constantly for 1 minute until the mixture thickens slightly.
- Remove from heat and stir in the vanilla extract.
- Let it cool for 5-10 minutes, then pour evenly over the top layer of graham crackers.
Chill
- Cover the dish with plastic wrap and refrigerate for at least 6 hours or overnight for best results.
Serve
- Slice into squares and enjoy cold.
Notes
Make sure to let the cake chill long enough for the graham crackers to soften properly. You can customize the filling by adding chocolate chips or nuts for extra texture. Ensure the whipped topping is fully thawed before mixing to avoid lumps.