Chocolate Eclair Cake
Indulge in this effortless, no-bake Chocolate Eclair Cake. This American classic features layers of crispy honey graham crackers sandwiched with a light, mousse-like vanilla pudding and whipped topping filling. Topped with a silky, rich chocolate ganache, it mimics the complex flavor of a traditional French pastry without any oven time. Perfect for parties, this dessert needs time in the refrigerator to meld, resulting in a delightful, cake-like texture that is sure to please every guest.
- Prep Time: 20
- Total Time: 240
- Yield: 12 servings
- Category: Deserts
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 box honey graham crackers
3 cups cold whole milk
2 packages (3.4 oz each) instant vanilla pudding
8 oz whipped topping, thawed
16 oz chocolate frosting
Instructions
Whisk the cold milk and instant vanilla pudding powder in a large bowl for two minutes until thickened.
Fold the thawed whipped topping into the pudding mixture until uniform.
Line the bottom of a 9×13 inch pan with a single layer of whole graham crackers, breaking as needed to fit.
Spread half of the pudding mixture evenly over the cracker layer.
Repeat the process with another layer of crackers followed by the remaining pudding mixture.
Finish with a final layer of graham crackers to create a flat top.
Warm the chocolate frosting in the microwave for 15 seconds until spreadable.
Pour the frosting over the top layer of crackers and spread evenly to the edges.
Refrigerate for at least four hours or overnight before serving.
Notes
Ensure the whipped topping is fully thawed before folding to maintain the airy consistency. For best results, use whole milk to achieve a creamy pudding layer. Store leftovers covered in the refrigerator for up to three days.
Find it online: https://flavoornote.com/chocolate-eclair-cake-recipe/