Description
This No-Bake Chocolate Eclair Cake is a deliciously creamy dessert made with layers of graham crackers, vanilla pudding, whipped topping, and a rich chocolate glaze. Perfect for an easy yet impressive treat that requires no baking and is ready to enjoy after chilling.
Ingredients
Scale
For the Cake Layers
- 1 (14.1 oz) package of graham crackers
- 2 (3.4 oz) packages instant vanilla pudding mix
- 3 cups milk
- 1 (8 oz) container whipped topping (like Cool Whip)
For the Chocolate Glaze
- ½ cup unsweetened cocoa powder
- ¼ cup unsalted butter
- ¼ cup milk
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Pudding: In a large mixing bowl, whisk together the instant vanilla pudding mix and 3 cups of milk for about 2 minutes until smooth and thickened.
- Fold in Whipped Topping: Gently fold the whipped topping into the pudding mixture until well combined, creating a light and creamy filling.
- Layer the Cake: In a 9×13-inch baking dish, place a single layer of graham crackers at the bottom. Spread half of the pudding mixture evenly over the crackers. Repeat with another layer of graham crackers and the remaining pudding mixture. Finish with a final layer of graham crackers on top.
- Make the Chocolate Glaze: In a small saucepan over medium heat, combine the cocoa powder, butter, and milk. Stir continuously until the mixture is smooth and well combined. Remove from heat, then whisk in the powdered sugar and vanilla extract until the glaze is smooth and glossy.
- Glaze the Cake: Pour the chocolate glaze evenly over the top layer of graham crackers, spreading it carefully with a spatula to cover the surface.
- Chill: Cover the cake with plastic wrap or foil and refrigerate for at least 4 hours, or overnight. This chilling time allows the graham crackers to soften and the flavors to meld beautifully, resulting in a dessert that slices easily and tastes delightful.
Notes
- For best results, allow the cake to chill overnight to achieve the perfect texture.
- You can substitute the whipped topping with homemade whipped cream if preferred.
- Use full-fat milk for creamier pudding texture.
- This dessert should be stored refrigerated and consumed within 3-4 days.
- To make it gluten-free, use gluten-free graham crackers.
