Classic No-Bake Chocolate Eclair Cake
This easy no-bake chocolate eclair cake is a classic Midwestern dessert made with graham crackers, vanilla pudding, whipped topping, and chocolate frosting. It comes together in about 10 minutes plus chilling time, and tastes just like a French éclair!
Ingredients
For the Creamy Filling:
- 2 3.4-ounce packages instant vanilla pudding mix
- 3½ cups milk
- 1 8-ounce container whipped topping, thawed
For the Layers:
- 1 box graham crackers
- 1 can dark chocolate frosting
Instructions
Step 1: Make the Pudding Mixture
- In a medium bowl, whisk together pudding mix and milk until smooth. Fold in whipped topping.
Step 2: Create the First Layer
- Line bottom of a 9-inch x 13-inch pan with a single layer of graham crackers, breaking some if necessary to fill the layer. Pour half the pudding mixture over the crackers and spread evenly.
Step 3: Build the Middle Layer
- Top with another layer of crackers. Pour the remaining pudding mixture over the second layer of crackers and top with a third layer of crackers.
Step 4: Add the Chocolate Frosting
- Carefully spread the frosting over the top layer of graham crackers. Cover and refrigerate at least 8 hours or overnight. Serve chilled and store any leftovers covered in the refrigerator.
Equipment
Note 1 - Instant Vanilla Pudding: If you prefer from-scratch, unprocessed food, you could make homemade pastry cream to use instead of the pudding.
Note 2 - Whipped Topping: Or substitute homemade whipped cream for the frozen whipped topping.
Note 3 - Chocolate Frosting: Warm the tub of prepared frosting in the microwave for 20 seconds, then stir. It spreads much easier. Feel free to substitute homemade chocolate frosting if you prefer that.
Note 4 - Yield: This recipe yields one 9-inch by 13-inch eclair cake. Your actual servings vary depending on how you cut the slices, but aim for 20 pieces.
Note 5 - Storage: Store leftovers covered in the refrigerator for up to 4 days. The crackers continue to soften in the best way possible (the cake is even better after it sits for at least 24 hours).
Note 6 - Make Ahead: The cake can be made up to 2 days in advance; the graham crackers continue to soften but that's a good thing.
Note 7 - Freezer: To freeze eclair cake, wrap it tightly in a double layer of foil and plastic. Label, date, and freeze for up to 2 months. Thaw the cake overnight in the refrigerator.