Description
A rich and indulgent no-bake chocolate eclair cake made with layers of graham crackers, creamy vanilla pudding filling, and a smooth homemade chocolate topping.
Ingredients
- 2 boxes (3.4 oz each) instant vanilla pudding mix
- 3 cups cold milk
- 1 container (8 oz) whipped topping, thawed
- 1 box (14.4 oz) graham crackers
- 1/3 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/4 cup milk (for topping)
- 1/2 cup (1 stick) unsalted butter
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together instant vanilla pudding mix and cold milk until thickened.
- Gently fold in the whipped topping until smooth and creamy.
- Arrange a layer of graham crackers in the bottom of a 9×13-inch dish.
- Spread half of the pudding mixture over the graham crackers.
- Add another layer of graham crackers on top.
- Spread the remaining pudding mixture evenly.
- Top with a final layer of graham crackers.
- In a saucepan over medium heat, combine cocoa powder, sugar, milk, and butter. Stir continuously until it reaches a boil.
- Let the mixture boil for 1 minute, then remove from heat and stir in vanilla extract.
- Allow the chocolate topping to cool slightly, then pour and spread it evenly over the top layer.
- Refrigerate for at least 6 hours or overnight until set and softened.
- Slice and serve chilled.
Notes
- Chill overnight for best texture and flavor.
- Chocolate graham crackers can be used for a richer taste.
- Store-bought chocolate frosting can be substituted for convenience.
- Add sliced bananas or strawberries for a fruity variation.
- Use stabilized whipped cream if substituting homemade whipped cream.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg
