OMG, this might be my new favorite dessert recipe. The light, creamy taste of this No-Bake Chocolate Eclair Cake is out of this world delicious! It’s dead simple to make and the ingredients are easy to find – you may have them on hand already! Best of all, it doesn’t even need to go in the oven. With mouthwatering layers of graham crackers, vanilla pudding, whipped cream, and chocolate, this eclair cake is dangerously irresistible. The challenge? Waiting overnight while it sets in the fridge. The end result? Totally drool-worthy.
Ingredients:
Filling:
- 1-3/4 cups whipping cream
- 2 boxes instant vanilla pudding
- 3 cups milk
- 1 box graham crackers (3 sleeves)
Topping:
- ⅓ cups cocoa powder
- 1 cup sugar
- ¼ cup milk
- ½ cup butter
- 1 teaspoon vanilla extract
Directions:
In a 9″ x 13″ dish, cover the entire bottom with a layer of graham crackers. In a medium bowl, add the whipping cream. Beat on medium-high speed for approximately 4 minutes until it turns into whipped cream. In a large bowl, add 3 cups of milk and the 2 boxes of vanilla pudding. Beat it on medium speed for about 2 minutes. Stir the whipping cream mixture into the pudding mixture until smooth and well combined. Add half the pudding mixture over the bottom graham cracker layer in the 9″ x 13″ dish. Use a spatula to spread it evenly over the graham crackers. Repeat with another layer of graham crackers and the rest of the pudding mixture. Add a final layer of graham crackers on top. For the topping: In a small pot, add the cocoa, milk and sugar and bring to a full rolling boil. Boil for 1 minute stirring constantly. Remove the pot from the heat and let cool for 1 minute. Keep stirring. Add the butter and vanilla, stirring until the butter is melted and it forms a smooth chocolate glaze. Immediately pour over the top layer of graham crackers. It will spread out on its own, but tilt the dish as needed so that the entire top is covered. Refrigerate overnight.
