Description
Creamy layers of no-bake chocolate eclair cake delight dessert enthusiasts with classic French bakery charm. Graham crackers, vanilla pudding, and rich chocolate frosting create a quick, indulgent treat perfect for summer gatherings you’ll savor to the last delicious bite.
Ingredients
Scale
Cake Layers:
- 1 box (14.4 ounces / 408 grams) graham crackers (about 3 sleeves)
- 2 boxes (3.4 ounces / 96 grams each) instant vanilla pudding mix
- 3 cups (720 milliliters) cold milk
- 1 cup (240 milliliters) whipped topping (e.g., Cool Whip)
Chocolate Topping:
- ½ cup (120 milliliters) heavy cream
- 4 ounces (120 grams) semisweet chocolate, chopped
- 1 tablespoon unsalted butter
- 2 tablespoons corn syrup (optional, for shine)
Instructions
- Whisk pudding mix and cold milk in a spacious mixing vessel, stirring vigorously until the mixture transforms into a smooth, luscious consistency with no lumps.
- Incorporate whipped topping into the pudding base, using delicate folding motions to maintain the airy texture and ensure complete integration of ingredients.
- Layer graham crackers across the bottom of a rectangular serving dish, creating a uniform foundation that will absorb the creamy mixture.
- Carefully spread half of the pudding-whipped topping blend over the graham cracker base, ensuring even coverage and smooth surface.
- Arrange another layer of graham crackers atop the pudding, pressing gently to create a stable second tier.
- Distribute the remaining pudding mixture evenly, completely concealing the graham cracker layer.
- Add a final layer of graham crackers to complete the dessert structure.
- Prepare chocolate frosting by whisking until silky and spreadable.
- Drizzle and spread the chocolate frosting across the top layer, creating an elegant, glossy finish.
- Refrigerate the eclair cake for at least 4 hours, allowing flavors to meld and texture to set perfectly.
- Before serving, let the dessert rest at room temperature for 10 minutes to enhance its creamy consistency.
Notes
- Achieve a silky-smooth pudding base by whisking the instant pudding mix and cold milk thoroughly, ensuring no lumps remain for a perfectly creamy texture.
- Fold the whipped topping gently to maintain its light and airy consistency, preventing deflation that could make the dessert heavy or dense.
- Opt for full-fat milk and whipped topping to enhance the richness and mouthfeel of this decadent no-bake chocolate eclair cake.
- Chill the dessert for at least 4 hours or overnight to allow the graham crackers to soften and absorb the pudding mixture, creating an authentic eclair-like experience.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Desserts, Snacks
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 280
- Sugar: 22 g
- Sodium: 160 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg