No-Bake Chocolate Éclair Cake Recipe
Introduction
No-Bake Chocolate Éclair Cake is a delicious and easy dessert that requires no baking. Layers of graham crackers, creamy vanilla pudding, and fluffy whipped topping come together under a rich chocolate frosting for a crowd-pleasing treat.
Ingredients
- Graham crackers
- Vanilla pudding (prepared)
- Whipped topping
- Chocolate frosting
Instructions
- Step 1: In a bowl, combine the prepared vanilla pudding with the whipped topping until smooth and well mixed.
- Step 2: Arrange a layer of graham crackers in the bottom of a 9×13-inch dish or similar size.
- Step 3: Spread half of the pudding mixture evenly over the graham crackers.
- Step 4: Add another layer of graham crackers on top of the pudding mixture.
- Step 5: Spread the remaining pudding mixture over the second layer of crackers.
- Step 6: Finish by spreading the chocolate frosting evenly over the top.
- Step 7: Cover the dish with plastic wrap and refrigerate overnight to allow the layers to soften and flavors to meld.
Tips & Variations
- For extra flavor, use homemade vanilla pudding or add a splash of vanilla extract to the pudding mixture.
- You can substitute chocolate pudding instead of vanilla for a double chocolate version.
- If you prefer a firmer texture, chill the cake for at least 6 hours, but overnight is best.
Storage
Store the cake covered in the refrigerator for up to 3 days. Reheat is not recommended, as this dessert is best enjoyed cold.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use store-bought pudding mix for this cake?
Yes, store-bought instant or refrigerated pudding works perfectly and saves time.
Do I have to refrigerate it overnight?
While chilling overnight produces the best texture, a minimum of 6 hours will allow the graham crackers to soften and the flavors to blend well.
PrintNo-Bake Chocolate Éclair Cake Recipe
This No-Bake Chocolate Éclair Cake is a delicious and easy dessert featuring layers of graham crackers, creamy vanilla pudding, fluffy whipped topping, and rich chocolate frosting. It requires no baking and is chilled overnight to allow the flavors to meld and the layers to set into a luscious treat that resembles the classic éclair flavor in cake form.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 15 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Base and Layers
- 1 sleeve (about 16) graham crackers
- 2 packages (3.4 oz each) instant vanilla pudding mix
- 3 cups cold milk
- 8 oz whipped topping (such as Cool Whip), thawed
Topping
- 1 container (16 oz) chocolate frosting, softened
Instructions
- Prepare the vanilla pudding mixture: In a large mixing bowl, whisk together the instant vanilla pudding mix and cold milk until it thickens, about 2 minutes. Then fold in the whipped topping gently until well combined to create a light, creamy filling.
- Layer the graham crackers and pudding mixture: In a 9×13 inch baking dish, arrange a single layer of graham crackers to cover the bottom. Spread half of the vanilla pudding and whipped topping mixture evenly over the crackers.
- Repeat layering: Add another layer of graham crackers on top of the pudding layer, then spread the remaining pudding mixture evenly over this second layer of crackers.
- Add the chocolate frosting topping: Spread the softened chocolate frosting evenly over the final layer of pudding mixture to create a smooth, rich chocolate topping.
- Chill the cake: Cover the dish with plastic wrap and refrigerate overnight or for at least 6 hours. This allows the graham crackers to soften and the layers to meld, resulting in a cake-like texture and delicious flavor.
- Serve: Once chilled and set, slice into squares and serve chilled for a creamy, no-bake chocolate éclair experience.
Notes
- For best results, use full-fat milk for the pudding to achieve a creamier texture.
- If you prefer a stronger chocolate flavor, you can add a sprinkle of mini chocolate chips between pudding layers.
- Be sure to soften the chocolate frosting beforehand for easy spreading.
- This dessert keeps well in the refrigerator for up to 3 days.
- For a gluten-free version, substitute graham crackers with gluten-free cookies or crackers.
Keywords: No-bake cake, chocolate éclair cake, graham cracker dessert, instant pudding dessert, easy no-bake dessert
