Description
This No-Bake Chocolate Eclair Cake is an easy, decadent dessert that requires no baking! With layers of graham crackers, a smooth vanilla pudding filling, and a rich chocolate topping, it’s the perfect make-ahead treat for any occasion.
Ingredients
Scale
- 1 box graham crackers
- 2 (3.4 oz) boxes instant vanilla pudding
- 3 1/2 cups milk
- 1 (8 oz) container Cool Whip
- 1 can chocolate frosting
Instructions
- In a medium bowl, whisk together the pudding mix and milk until well combined and thickened.
- Fold in the Cool Whip until the mixture is smooth.
- In a 9×13 inch pan, layer graham crackers on the bottom.
- Pour half of the pudding mixture over the graham crackers.
- Add another layer of graham crackers on top of the pudding mixture.
- Pour the remaining pudding mixture over the graham crackers.
- Add a final layer of graham crackers on top.
- Heat the chocolate frosting in the microwave for 30 seconds and stir until smooth.
- Pour the warm frosting over the final layer of graham crackers, spreading it evenly.
- Refrigerate the cake for at least 4 hours before serving, allowing it to set.
Notes
- For best results, let the cake chill overnight to allow the layers to fully set.
- You can use sugar-free pudding and Cool Whip for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 0 minutes