No-Bake Chocolate Eclair Cake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 packets (3.4 oz each) instant vanilla pudding mix
02 -
3 cups of chilled milk
03 -
1 container (8 oz) whipped topping, thawed
04 -
1 box of graham crackers
→ Chocolate Frosting
05 -
1/3 cup unsweetened cocoa powder
06 -
1 cup powdered sugar
07 -
2 tablespoons melted unsalted butter
08 -
3 tablespoons milk
09 -
1 teaspoon vanilla extract
# Instructions:
01 -
In a large mixing bowl, combine the vanilla pudding mixes with the cold milk. Whisk the mixture until smooth and thickened, then carefully fold in the whipped topping to create a creamy texture.
02 -
Using a 9×13-inch dish, place a layer of graham crackers at the bottom. Evenly spread half of the prepared pudding mixture over the crackers. Add another layer of graham crackers on top, followed by the remaining pudding mixture. Finish with a final layer of graham crackers.
03 -
In a medium bowl, combine the unsweetened cocoa powder and powdered sugar. Stir in the melted butter, milk, and vanilla extract. Mix until the frosting is smooth and easy to spread.
04 -
Carefully spread the chocolate frosting over the topmost layer of graham crackers. Cover the dish and refrigerate for a minimum of 4 hours, or preferably overnight, so the layers can set and soften.
05 -
Once the dessert is thoroughly chilled and set, cut it into slices and serve it cold!
# Notes:
01 -
The cake requires at least 4 hours of refrigeration, but overnight chilling works best.
02 -
If your frosting is too thick, add a little extra milk to make it easy to spread.
03 -
For variety, try swapping the vanilla pudding with chocolate or butterscotch pudding.