This no-bake Chocolate Eclair Cake is a classic dessert that’s easy to make and always a crowd-pleaser. Layers of graham crackers, creamy vanilla pudding, and rich chocolate frosting create a decadent treat that tastes just like an eclair.
Ingredients:
- For the “Eclair” Layers:
- 1 (16-ounce) package graham crackers (about 28-30 whole crackers)
- For the Vanilla Pudding Filling:
- 2 (3.4-ounce) packages instant vanilla pudding mix
- 3 1/2 cups cold milk
- 8 ounces Cool Whip, or other whipped topping.
- For the Chocolate Frosting:
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/3 cup milk
- 1 teaspoon vanilla extract
Instructions:
- Prepare the Pudding Filling:
- In a large bowl, whisk together the instant vanilla pudding mix and cold milk until smooth.
- Let the pudding set for about 5 minutes, or until thickened.
- Gently fold in the whipped topping until evenly combined.
- Assemble the Cake:
- Line the bottom of a 9×13 inch baking dish with a single layer of graham crackers. You may need to break some crackers to fit.
- Spread half of the vanilla pudding mixture evenly over the graham cracker layer.
- Add another layer of graham crackers over the pudding.
- Spread the remaining vanilla pudding mixture over the second layer of graham crackers.
- Add a final layer of graham crackers.
- Make the Chocolate Frosting:
- In a medium saucepan over medium heat, melt the butter.
- Stir in the sugar and cocoa powder, and whisk until smooth.
- Gradually add the milk, whisking constantly until the frosting is smooth and thickened.
- Remove from heat and stir in the vanilla extract.
- Frost the Cake:
- Pour the warm chocolate frosting evenly over the top layer of graham crackers.
- Spread the frosting to cover the entire surface.
- Chill and Serve:
- Cover the cake and refrigerate for at least 4 hours, or preferably overnight, to allow the graham crackers to soften and the flavors to meld.
- Cut into squares and serve cold.
- Optionally, dust with powdered sugar, or add some extra whipped cream on top of each piece before serving.
Tips and Variations:
- For a richer chocolate flavor, use dark cocoa powder.
- You can substitute chocolate pudding mix for the vanilla pudding mix for a double chocolate eclair cake.
- For an extra touch, sprinkle chopped nuts or chocolate shavings over the frosting before chilling.
- If you don’t have a 9×13 pan, any large rectangular pan will work.
- To make the graham crackers soften faster, you can lightly brush them with milk before assembling the cake.
- For a thinner frosting, add a little extra milk.