No-Bake Chocolate Eclair Cake
No-Bake Chocolate Eclair Cake is a creamy, nostalgic dessert with rich chocolate and soft layers. This simple recipe delivers an effortless treat for any occasion.
Ingredients
- 2 packages 3.5 oz each, 100 g instant vanilla pudding mix
- 3 cups 720 ml cold milk
- 1 tub 8 oz, 225 g frozen whipped topping, thawed
- 1 box 16 oz, 450 g graham crackers
- 1 can 16 oz, 450 g chocolate frosting
Instructions
Make Pudding Mixture
- I whisk 2 packages of vanilla pudding mix with 3 cups cold milk for 2 minutes until thickened, then fold in 1 tub whipped topping for this simple recipe.
Layer Dessert
- In a 9×13-inch dish, I layer graham crackers, spread half the pudding mixture, add another cracker layer, spread remaining pudding, and top with crackers for this chocolate eclair dessert.
Frost Top
- I microwave 1 can of chocolate frosting for 15–20 seconds, stir, and spread over the top cracker layer for this no-bake dessert.
Chill Cake
- I cover and refrigerate for 6 hours or overnight to soften crackers for this No-Bake Chocolate Eclair Cake.
Notes
- Chill overnight for best results and cake-like texture.
- Microwave frosting slightly for easier spreading.
- Use full-fat pudding and topping for richest flavor.
- Try fresh strawberries between layers for a fruity variation.
- Use parchment under the first layer if you want clean removal.
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