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Here’s a simple and delicious recipe for No-Bake Chocolate Eclair Cake. This dessert is easy to make and perfect for a special occasion or a quick treat.
Ingredients:
- For the cake layers:
- 1 box (about 12 oz) graham crackers
- For the filling:
- 2 boxes (3.4 oz each) instant vanilla pudding mix
- 3 cups milk
- 1 8 oz container of Cool Whip (or whipped topping)
- For the chocolate glaze:
- 1/2 cup butter
- 1/4 cup milk
- 1/4 cup cocoa powder
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
Instructions:
- Prepare the filling:
- In a large bowl, whisk together the instant vanilla pudding mix and milk until thickened (about 2-3 minutes).
- Fold in the Cool Whip until smooth and well combined. Set this aside.
- Layer the cake:
- In a 9×13-inch baking dish, lay down a single layer of graham crackers, covering the bottom of the dish. Break the crackers if necessary to fit.
- Spread half of the pudding mixture over the graham crackers, smoothing it out evenly.
- Add another layer of graham crackers over the pudding mixture.
- Spread the remaining pudding mixture over the second layer of graham crackers.
- Add one more layer of graham crackers on top of the pudding.
- Prepare the chocolate glaze:
- In a saucepan, melt the butter over medium heat.
- Add the milk and cocoa powder, stirring until smooth.
- Bring to a boil, and then remove from heat. Stir in the vanilla extract.
- Gradually add the powdered sugar, whisking until smooth and well combined.
- Finish the cake:
- Pour the chocolate glaze over the top layer of graham crackers, spreading it evenly.
- Refrigerate the cake for at least 4 hours or overnight. This allows the graham crackers to soften and the flavors to meld.
- Serve:
- Once chilled, slice into squares and serve. Enjoy your easy, no-bake chocolate eclair cake!
This cake is creamy, chocolatey, and has a wonderful texture with the graham crackers becoming soft like a traditional eclair. Perfect for making ahead!