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No-Bake Chocolate Eclair Cake






No-Bake Chocolate Eclair Cake


No-Bake Chocolate Eclair Cake

Ingredients:

  • 2 (3.5 oz) packages instant vanilla pudding mix
  • 1 (8 oz) container whipped topping (COOL WHIP), thawed
  • 3 cups milk
  • 2 sleeves graham cracker squares
  • 1 (16 oz) tub chocolate frosting

Directions:

1. Prepare Pudding Mixture:

In a medium bowl, whisk together the instant vanilla pudding mix, milk, and thawed whipped topping until smooth and well combined.

2. Layering:

  • In a 9 x 13 inch baking dish, arrange a single layer of graham cracker squares to cover the bottom of the dish. Break some crackers if necessary to ensure full coverage.
  • Spread half of the pudding mixture evenly over the layer of graham crackers.
  • Add another layer of graham crackers over the pudding mixture.
  • Spread the remaining half of the pudding mixture over this layer of graham crackers.
  • Finish with a final layer of graham crackers.

3. Chilling:

Cover the baking dish with plastic wrap and refrigerate for 30 minutes to 1 hour to allow the pudding to set.

4. Prepare Chocolate Frosting:

  • Remove the lid and aluminum foil top from the chocolate frosting tub.
  • Microwave the frosting for about 15 seconds to soften it, then stir until it reaches a smooth and spreadable consistency.

5. Final Assembly:

  • Remove the plastic wrap from the baking dish and evenly spread the softened chocolate frosting over the top layer of graham crackers.
  • Cover the dish again with plastic wrap and return it to the refrigerator. Let it chill overnight.

6. Serving:

  • The dessert improves in flavor as the graham crackers soften over time in the pudding mixture.
  • When ready to serve, slice into portions and enjoy!


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