NO BAKE CHOCOLATE ECLAIR CAKE

Why This Recipe Works

This No Bake Chocolate Eclair Cake is a simple, delicious dessert that combines layers of creamy vanilla pudding, graham crackers, and rich chocolate frosting. It’s an easy, crowd-pleasing treat that requires no baking, making it perfect for hot summer days or whenever you need a quick and impressive dessert.

Ingredients

• For the Cake:
  • 2 packages (3.4 oz each) instant vanilla pudding mix
  • 3 cups cold milk
  • 1 container (8 oz) frozen whipped topping, thawed
  • 1 box graham crackers
• For the Chocolate Frosting:
  • 1/2 cup unsalted butter
  • 1/4 cup milk
  • 1 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract

How to Make This Recipe

1. Prepare the Pudding Layer:
   • In a large bowl, whisk together the instant vanilla pudding mix and cold milk until thickened, about 2 minutes.
   • Fold in the thawed whipped topping until well combined.
2. Assemble the Cake:
   • In a 9×13-inch baking dish, arrange a single layer of graham crackers to cover the bottom.
   • Spread half of the pudding mixture over the graham crackers.
   • Add another layer of graham crackers over the pudding mixture.
   • Spread the remaining pudding mixture over the second layer of graham crackers.
   • Top with a final layer of graham crackers.
3. Make the Chocolate Frosting:
   • In a medium saucepan, combine the butter, milk, sugar, and cocoa powder. Bring to a boil over medium heat, stirring constantly. Boil for 1 minute, then remove from heat.
   • Stir in the vanilla extract and let the mixture cool for a few minutes.
4. Frost the Cake:
   • Pour the slightly cooled chocolate frosting over the top layer of graham crackers, spreading it evenly.
5. Chill:
   • Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the graham crackers to soften and the flavors to meld.

Frequently Asked Questions (FAQs)

• Can I use homemade whipped cream instead of frozen whipped topping?
  • Yes, you can use homemade whipped cream. Whip 1 cup of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form, then fold into the pudding.
• Can I make this dessert ahead of time?
  • Absolutely! This dessert is best made the day before to allow the graham crackers to soften properly.
• Can I use different flavors of pudding?
  • Yes, you can experiment with different pudding flavors like chocolate, butterscotch, or cheesecake.

Expert Tips

• Ensure Proper Layering: Make sure to cover the entire surface with each layer of graham crackers and pudding for the best structure and taste.
• Smooth Frosting: When pouring the chocolate frosting, use a spatula to spread it evenly and ensure it covers the entire top layer.
• Chill Well: Refrigerate the cake for at least 4 hours, or preferably overnight, to let the graham crackers soften completely and the flavors meld.

How to Store This Recipe

• Refrigerator: Store the cake covered in the refrigerator for up to 4 days.
• Freezer: You can freeze the cake for up to 1 month. Thaw it in the refrigerator overnight before serving.