Description
A rich and creamy no-bake chocolate eclair cake layered with graham crackers, smooth vanilla filling, and glossy chocolate topping for an easy and impressive dessert.
Ingredients
- 2 boxes (3.4 oz / 96 g each) instant vanilla pudding mix
- 3 cups (720 ml) cold milk
- 1 container (8 oz / 225 g) whipped topping, thawed
- 1 box graham crackers (about 14 oz / 400 g)
- 1/2 cup (120 ml) heavy cream
- 1 cup (170 g) semi-sweet chocolate chips
- 2 tablespoons (30 g) unsalted butter
Instructions
- Whisk together the instant vanilla pudding mix and cold milk in a large bowl until thickened.
- Fold in the whipped topping until smooth and creamy.
- Arrange a single layer of graham crackers in the bottom of a 9×13-inch baking dish.
- Spread half of the pudding mixture evenly over the graham crackers.
- Add another layer of graham crackers, then spread the remaining pudding mixture on top.
- Finish with a final layer of graham crackers.
- Heat heavy cream and butter in a saucepan until warm.
- Pour the warm mixture over chocolate chips and stir until smooth and glossy.
- Spread the chocolate topping evenly over the top layer.
- Refrigerate for at least 6 hours or overnight before serving.
Notes
- Overnight chilling gives the best cake-like texture.
- Use stabilized homemade whipped cream if substituting whipped topping.
- Chocolate pudding can replace vanilla for a richer flavor.
- Add sliced bananas or strawberries for extra freshness.
- Store covered in the refrigerator for best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 340 kcal
- Sugar: 24 g
- Sodium: 310 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg
