No-Bake Chocolate Eclair Cake (Print Version)
Whip up a no-bake chocolate eclair dessert with graham crackers, pudding, and chocolate frosting.
# Ingredients:
→ Pudding Mixture
01 -
2 packages (3.5 ounces each) instant vanilla pudding mix
02 -
3 cups milk
03 -
8-ounce tub whipped topping, thawed (e.g., Cool Whip)
→ Layers
04 -
2 sleeves graham cracker squares
→ Topping
05 -
16-ounce container chocolate frosting
# Instructions:
01 -
In a medium bowl, mix together instant vanilla pudding mix, milk, and whipped topping until smooth.
02 -
Arrange a single layer of graham cracker squares on the bottom of a 9x13-inch baking dish, breaking them if necessary to cover the bottom evenly.
03 -
Spread half of the prepared pudding mixture evenly over the graham cracker layer.
04 -
Place another layer of graham crackers over the pudding mixture.
05 -
Spread the remaining half of the pudding mixture evenly over the second graham cracker layer.
06 -
Finish with a final layer of graham crackers.
07 -
Cover the dish with plastic wrap and refrigerate for 30 minutes to 1 hour to allow the pudding to set.
08 -
Remove the lid and foil from the chocolate frosting container. Microwave for 15 seconds to soften, then stir until smooth and spreadable.
09 -
Evenly spread the softened chocolate frosting over the top layer of graham crackers.
10 -
Cover the dish with plastic wrap and refrigerate overnight to allow the graham crackers to soften.
11 -
Slice the cake and serve chilled.
# Notes:
01 -
Allow sufficient chilling time to ensure the graham crackers soften fully.