This No-Bake Chocolate Éclair Cake is so delicious that everyone will be asking for the recipe—trust me, it happens every time! I love using a chocolate topping, but you can easily swap it for frosting or your favorite glaze.
One of the best things about this dessert? It doesn’t have to be perfect! Even if the layers aren’t flawless, the result is still incredibly tasty. Just pop it in the fridge for a few hours to let the graham crackers soften into a perfectly moist, cake-like texture.
Tip: Before you serve it about 30 minutes before, stick it in the freezer to harden the chocolate just a little bit; so, when you go to cut it, it’ll just be nice and firm and not so sewer and super gooey. But this is seriously amazing! you are going to go completely crazy about it. Give this a shot for the holiday weekend and let me know what you all think! Hope you all enjoy!
Ingredients
- Filling:
- 2 (3.5 oz.) boxes vanilla instant pudding
- 3 c. milk
- 1 (8 oz.) container Cool Whip
- Graham crackers
- Topping:
- 1/3 c. cocoa
- 1 c. sugar
- 1/4 c. milk
- 1 stick (1/2 c.) butter (or margarine)
- 1 tsp. vanilla
Need to make it the day before you plan to eat it to give it time to soak the pudding stuff into the graham crackers. GO TO NEXT PAGE FOR TO SEE THE INSTRUCTIONS!
INSTRUCTIONS FOR CHOCOLATE ECLAIR CAKE:
For the filling:
1 ) Combine pudding mix and milk; beat. Stir in Cool Whip.
2 ) Place a layer of graham crackers in the bottom of a 9×13″ dish.
3 ) Spread 1/2 of the pudding mixture over the graham crackers.
4 ) Repeat with another layer of graham crackers and pudding; then top with a final layer of graham crackers.
For the topping:
1 ) Bring cocoa, milk, and sugar to a full rolling boil; boil about 1 minute, stirring very frequently.
2 ) Remove from heat and cool one minute.
3 ) Add butter and vanilla; stir until butter is melted.
4 ) Pour chocolate topping over the top layer of graham crackers.
5 ) Refrigerate overnight.
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