Description
This no-bake chocolate eclair cake is a creamy, layered dessert made with graham crackers, vanilla pudding, and whipped topping, finished with a smooth chocolate frosting. As it chills, the crackers soften into a cake-like texture, creating a nostalgic dessert that’s rich, cool, and perfect for gatherings or easy weeknight treats.
Ingredients
For the cake layers
1 (14.4 oz) box graham crackers
For the cream filling
2 (3.4 oz) packages instant vanilla pudding mix
3 cups milk
1 (8 oz) tub whipped topping
For the topping
1 (16 oz) can chocolate frosting
Instructions
- In a mixing bowl, whisk together the instant pudding mix and milk. Let it sit for 3–5 minutes until thickened. Gently fold in the whipped topping until smooth and fully combined.
- Lightly spray a 9 × 13-inch glass baking dish with nonstick cooking spray. Arrange a single layer of graham crackers across the bottom, breaking pieces as needed to fully cover the surface.
- Spread half of the pudding mixture evenly over the graham crackers.
- Add another full layer of graham crackers on top of the pudding.
- Spread the remaining pudding mixture evenly over this layer, then finish with a final layer of graham crackers.
- Remove the lid and foil seal from the chocolate frosting. Microwave in a microwave-safe bowl for 10–12 seconds to soften, then stir until smooth.
- Pour and spread the softened frosting evenly over the top layer of graham crackers.
- Cover and refrigerate for 4–6 hours, or until the layers soften and the dessert sets.
- Slice into 12 portions and serve chilled. Store leftovers covered in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 0 minutes