Description
Indulge in this creamy No Bake Chocolate Eclair Cake, a decadent layered dessert that combines vanilla custard, graham crackers, and chocolate.
Ingredients
2 boxes (3.4 ounces each) vanilla INSTANT pudding mix (or instant French vanilla)
3 cups whole milk
8 ounces Cool Whip (thawed)
16 ounces graham crackers
16 ounces chocolate frosting
Instructions
1. Whisk the instant pudding mix and milk together in a large bowl. Gently fold in the thawed Cool Whip until combined. Set aside.
2. Arrange a single layer of graham crackers in the bottom of a 9×13 casserole dish, breaking them to fit.
3. Spread half of the pudding mixture evenly over the graham crackers. Add another layer of graham crackers, then the remaining pudding mixture. Finish with a final layer of graham crackers.
4. Cover the dish with plastic wrap and chill for at least 30 minutes.
5. Warm the chocolate frosting in the microwave for about 15 seconds, stir, and microwave for another 10 seconds if needed to make it spreadable. Stir well. Pour the frosting over the chilled cake and spread evenly.
6. Re-cover with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow the graham crackers to soften.
Notes
Ensure your Cool Whip is completely thawed. If it is icy, it will not incorporate properly, leaving clumps in your pudding mixture.
Do not rush the chilling process. The time in the refrigerator is essential for the graham crackers to absorb the moisture from the pudding, which creates that classic eclaire texture.
If you find the frosting is difficult to spread, keep your spatula warm by dipping it in hot water and drying it off before smoothing the chocolate surface.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: N/A
- Fat: N/A
- Carbohydrates: N/A
- Protein: N/A