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No-Bake Chocolate Eclair Cake Recipe

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  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 8 hours 20 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

This No-Bake Chocolate Eclair Cake is a creamy, easy-to-make dessert featuring layers of instant vanilla pudding, whipped cream, and graham crackers, topped with a rich chocolate glaze. Perfectly chilled and irresistibly delicious, it requires no baking and is ideal for any occasion.

Ingredients

Scale

Filling Layers

  • 2 (3.4-ounce) boxes instant vanilla pudding
  • 3 1/2 cups cold milk
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 3 sleeves graham crackers

Glaze

  • 4 tablespoons salted butter
  • 1/3 cup milk
  • 2 cups powdered sugar
  • 6 tablespoons cocoa powder
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the pudding: In a large bowl, combine the instant vanilla pudding mixes and cold milk. Whisk together for 2 minutes until the mixture is smooth and starts to thicken. Refrigerate for 5 minutes to set slightly.
  2. Whip the cream: In a separate bowl, beat the heavy cream and powdered sugar together until stiff peaks form. Gently fold the whipped cream into the chilled pudding mixture until fully incorporated and smooth.
  3. Assemble the layers: Arrange a single even layer of graham crackers on the bottom of a 9×13-inch dish, breaking pieces as needed to fit the pan. Spread half of the pudding mixture evenly over this layer. Add another graham cracker layer on top, then spread the remaining pudding mixture over it. Finish with a final layer of graham crackers.
  4. Make the glaze: In a microwave-safe bowl, combine the salted butter and milk. Heat until the butter is melted. Stir in powdered sugar, cocoa powder, and vanilla extract until the glaze is smooth and glossy. Pour the glaze evenly over the top graham cracker layer, spreading it to cover completely.
  5. Chill and serve: Transfer the cake to the refrigerator and chill for at least 8 hours, allowing the layers to set and flavors to meld. Once set, cut into squares and serve chilled.

Notes

  • You can substitute one 8-ounce container of thawed Cool Whip for the heavy cream and powdered sugar if desired for convenience.
  • Ensure the pudding has thickened slightly before folding in the whipped cream to maintain the right texture.
  • Break graham crackers carefully to avoid crumbs for neat layers.
  • Chilling time is important for the cake to set properly, so plan ahead.

Find it online: https://oliviadinner.com/no-bake-chocolate-eclair-cake-recipe/