Description
Indulge in the luscious layers of this No-Bake Chocolate Eclair Cake that combines the creamy goodness of vanilla pudding, fluffy whipped topping, and decadent chocolate frosting, all nestled between layers of graham crackers. This easy-to-make refrigerator cake is a delightful treat for any occasion.
Ingredients
Scale
For the pudding layer:
- 2 (3.4-ounce) boxes instant vanilla pudding mix
- 3 cups cold milk
- 1 (8-ounce) container whipped topping (such as Cool Whip)
For the cake layers:
- 1 box graham crackers (about 18 sheets)
- 1 (16-ounce) can chocolate frosting
Instructions
- Prepare the pudding mixture: In a large bowl, whisk together the pudding mix and cold milk until thickened, about 2 minutes. Gently fold in the whipped topping until fully combined.
- Assemble the cake: In a 9×13-inch baking dish, layer graham crackers to cover the bottom. Spread half of the pudding mixture 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.
- Add the chocolate frosting: Remove the foil from the frosting and microwave for 15–20 seconds to soften slightly, then stir and spread evenly over the top layer of graham crackers.
- Chill and serve: Cover and refrigerate for at least 6 hours, preferably overnight, to allow the layers to soften and set.
Notes
- For a richer flavor, use chocolate graham crackers or homemade chocolate ganache on top.
- Best made a day ahead for optimal texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 290
- Sugar: 23g
- Sodium: 320mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
