Chocolate Eclair Cake (Printable Recipe)
No bake chocolate eclair cake layered with pudding, Cool Whip, graham crackers, and frosting.
# Ingredients You'll Need:
→ Main Ingredients
01 -
2 boxes (3.4 ounces each) vanilla instant pudding mix
02 -
3 cups whole milk
03 -
8 ounces Cool Whip, thawed
04 -
16 ounces graham crackers
05 -
16 ounces chocolate frosting
# Steps to Follow:
01 -
In a large bowl, vigorously whisk together the instant pudding and milk. Fold in the whipped topping until fully combined. Set aside.
02 -
Place a layer of graham crackers in the bottom of a 9×13-inch casserole dish, breaking as needed to cover the entire surface.
03 -
Spread half of the pudding mixture evenly over the graham crackers. Add another layer of graham crackers, followed by the remaining pudding mixture, and finish with a final layer of graham crackers.
04 -
Cover the dish with plastic wrap and refrigerate for at least 30 minutes.
05 -
Remove foil from the frosting container. Microwave for 15 seconds, stir, then microwave an additional 10 seconds if needed. Stir well and spread evenly over the top graham cracker layer.
06 -
Cover with plastic wrap again and refrigerate for at least 6 hours or overnight to allow graham crackers to soften.
# Extra Tips:
01 -
Use only instant pudding, not cook-and-serve pudding, to ensure the dessert sets properly.
02 -
Flavored graham crackers like cinnamon or chocolate can be used for variation.
03 -
Letting the cake chill overnight improves the texture by softening the graham crackers fully.