Chocolate Eclair Cake

This no-bake Chocolate Eclair Cake is magical! It's super simple to make, requires basic ingredients, and tastes just like an eclair! Make this and you won't be disappointed.

Course Dessert

Cuisine American

Prep Time 15

Chill Time 8

Total Time 8 15

Servings servings

Calories 293kcal

Author Whitney Wright

Equipment

Ingredients

2 3.4 oz packages vanilla instant pudding mix dry
3 1/3 cups milk
12 oz cool whip thawed
1 14.4 oz package graham crackers

Chocolate Topping

6 tablespoons butter
5 tablespoons milk
6 tablespoons cocoa powder
2 cups powdered sugar

Instructions

In a large bowl beat the vanilla pudding and milk together for 2 minutes. Fold in the whipped cream.
In a 9”x13” inch pan layer graham cracker sheets to cover the bottom of the pan.
Spoon half of the pudding mixture over the graham crackers. Use an offset spatula to level the pudding into an even layer.
Place another layer of graham crackers over the pudding (cutting and shape crackers so that the pudding is fully covered).
Spoon the remaining pudding mixture over the graham crackers.
Place the final layer of graham crackers over the pudding, flat side of the crackers facing up.

Chocolate Topping

In a medium bowl sift the powdered sugar and cocoa powder.
In medium microwave safe bowl add the butter and milk. Microwave until the butter has melted.
Whisk in the cocoa powder and powdered sugar until smooth.
Pour the topping over the last layer of graham crackers, spread into a smooth layer.
Refrigerate overnight or for 8 hours (so the graham crackers can soften).

Notes

Store leftovers covered in the fridge for 3-4 days. This cake can be frozen. Cover and freeze then let thaw in the fridge overnight.

Freeze for 20 minutes prior to slicing to get the crisp lines.

Recipe adapted from Chef-in-Training.

Nutrition