Description
This No-Bake Chocolate Eclair Cake is the perfect dessert for those who want a delicious, rich treat without turning on the oven. With layers of graham crackers, a creamy vanilla pudding filling, and a decadent chocolate frosting, this easy-to-make cake is a family favorite.
Ingredients
Scale
-
For the Cake:
- 2 (3.4 oz) boxes instant vanilla pudding mix
- 3 cups cold milk
- 1 (8 oz) container whipped topping, thawed
- 1 box graham crackers
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For the 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
- In a large bowl, combine the vanilla pudding mix and cold milk. Whisk for 2 minutes until the pudding is thickened.
- Gently fold in the thawed whipped topping until smooth and well combined.
- In a 9×13-inch baking dish, lay a single layer of graham crackers at the bottom.
- Spread half of the pudding mixture over the graham crackers.
- Add another layer of graham crackers on top of the pudding.
- Spread the remaining pudding mixture over the second layer of graham crackers.
- For the frosting, whisk together the cocoa powder, powdered sugar, melted butter, milk, and vanilla extract until smooth.
- Spread the chocolate frosting over the top layer of the cake.
- Refrigerate for at least 4 hours, or overnight, to allow the cake to set.
- Slice and serve chilled. Enjoy!
Notes
- You can substitute graham crackers with any plain cookies of your choice for a different texture.
- This dessert is best when made the day before, allowing the flavors to fully meld.
- For an extra touch, add chocolate chips or chopped nuts to the frosting layer for some crunch.
- Prep Time: 15 minutes
- Cook Time: None (no baking required)
- Category: Dessert
- Method: No-Bake
- Cuisine: American