Description
This no-bake chocolate eclair cake is a quick and easy dessert. It features layers of graham crackers, instant vanilla pudding, whipped topping, and a rich chocolate frosting.
Ingredients
Scale
- 1 (14.4 ounce) package graham crackers
- 2 (3.4 ounce) packages instant vanilla pudding mix
- 3 cups cold milk
- 1 (8 ounce) container frozen whipped topping, thawed
- 1 (16 ounce) can chocolate frosting
Instructions
- Arrange a single layer of graham crackers in the bottom of a 9×13 inch baking dish.
- In a large bowl, whisk together the instant vanilla pudding mix and cold milk until smooth.
- Fold in the thawed whipped topping into the pudding mixture.
- Spread half of the pudding mixture over the graham crackers.
- Add another layer of graham crackers.
- Spread the remaining pudding mixture over the second layer of graham crackers.
- Top with a final layer of graham crackers.
- Gently spread the chocolate frosting over the top layer of graham crackers.
- Cover and refrigerate for at least 4 hours, or preferably overnight, before serving.
Notes
- For best results, chill the cake overnight to allow the graham crackers to soften completely.
- You can use homemade whipped cream instead of store-bought whipped topping.
- Experiment with different pudding flavors like chocolate or butterscotch.
- Store leftovers in the refrigerator for up to 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 40g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 5mg
Keywords: chocolate eclair cake, no bake dessert, graham cracker dessert, easy cake, pudding cake