No-Bake Chocolate Eclair Cake
This mouthwatering dessert captures the essence of classic eclairs in an easy-to-make format, combining layers of creamy filling and chocolate frosting.
Equipment
- Mixing Bowl
- 9x13-inch Baking Dish
- Spatula
Ingredients
Ingredients
- 2 cups Graham Crackers, crushed These serve as the base layers for your cake.
- 2 packages Instant Vanilla Pudding Mix Each package is about 3.4 ounces.
- 4 cups Whole Milk Used to prepare the pudding mix.
- 8 ounces Whipped Topping Adds lightness and airiness to the filling.
- 16 ounces Chocolate Frosting Store-bought works perfectly.
- 2 tablespoons Cocoa Powder For an extra chocolatey kick.
Instructions
- In a large mixing bowl, combine the instant vanilla pudding mix with whole milk. Whisk together until fully combined and smooth. Let it sit for about 5 minutes to thicken.
- Gently fold in the whipped topping until well combined and fluffy.
- In a 9x13 inch baking dish, layer graham crackers to cover the bottom.
- Spread half of the creamy filling over the first layer of graham crackers.
- Add another layer of graham crackers, followed by the remaining creamy filling.
- Finish with a final layer of graham crackers on top.
- Spread chocolate frosting over the top layer of graham crackers.
- Sprinkle cocoa powder on top if desired.
- Cover with plastic wrap or aluminum foil and refrigerate for at least 4 hours, preferably overnight.
- Slice into squares and serve chilled.
Notes
This cake can be customized with fresh fruits, flavored pudding mixes, or nuts for added texture and flavor.