Description
No-Bake Chocolate Eclair Cake is a delightful and easy dessert that layers creamy vanilla pudding and graham crackers, topped with a rich chocolate glaze.
Ingredients
Scale
- 2 (3.4 oz) boxes instant vanilla pudding mix
- 3 cups cold milk
- 1 (8 oz) container whipped topping, thawed
- 1 box graham crackers (about 14–16 whole crackers)
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
- In a large bowl, whisk together the instant vanilla pudding mix and cold milk until thickened, about 2 minutes.
- Gently fold in the whipped topping until well combined and smooth.
- In a 9×13 inch dish, layer graham crackers to cover the bottom evenly.
- Spread half of the pudding mixture over the graham crackers.
- Add another layer of graham crackers on top of the pudding layer.
- Spread the remaining pudding mixture over the second layer of graham crackers.
- In a small saucepan, heat heavy cream over medium heat until it just begins to simmer.
- Remove from heat and add the semi-sweet chocolate chips, stirring until smooth and glossy.
- Pour the chocolate glaze evenly over the top layer of pudding.
- Refrigerate the cake for at least 4 hours or overnight to allow the graham crackers to soften.
- Slice and serve chilled.
Notes
- For best results, refrigerate overnight.
- Use a sharp knife for clean slices.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg