Chocolate Eclair Cake
Discover the easy, no-bake Chocolate Eclair Cake recipe that’s creamy, dreamy, and perfect for any sweet craving.
Ingredients
- 2 small packets about 3 oz each of instant vanilla pudding mix
- 3 ¾ cups of cold whole milk
- 1 tub around 9 oz of whipped topping, thawed, or feel free to use your own homemade version
- 1 standard-size box of graham crackers you’ll use full sheets
- 1 can 15 oz of rich chocolate frosting, I prefer using dark chocolate for deeper flavor
Instructions
- Mix the Filling: Stir together the pudding mix and cold milk until it thickens up, then gently blend in the whipped topping until it’s light and creamy.
- Start the Layers: Grab your favorite 9x13-inch dish and cover the bottom with a layer of graham crackers. You might need to break a few to make them fit snugly, no worries, that’s part of the fun.
- Add the Good Stuff: Pour half of your creamy pudding mixture over the crackers and smooth it out with a spatula. Add another full layer of graham crackers right on top.
- Repeat and Top It Off: Spread the rest of the pudding mix over that second layer of crackers, then finish it with one more layer of graham crackers. Finally, warm the chocolate frosting slightly (just enough to make it spreadable) and carefully coat the top layer.
- Chill and Serve: Pop the dish in the fridge and let it set for at least 8 hours, or even better, overnight. This gives the layers time to blend perfectly. Serve cold, and keep any leftovers covered in the fridge.
Notes
Nutrition Information
- Calories: 320
- Total Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 6mg
- Sodium: 180mg
- Total Carbohydrates: 42g
- Sugars: 28g
- Protein: 4g