No-Bake Chocolate Eclair Cake

Name: No-Bake Chocolate Eclair Cake
Prep time: 20 min
Total time: 2 min
Ingredients: 2 packages instant vanilla pudding mix (3 ounces each); 3 cups milk; 1 container frozen whipped topping (8 ounces, thawed); 1 package chocolate graham crackers (16 ounces); ¼ cup milk (for the topping); ⅓ cup unsweetened cocoa powder; 1 cup white sugar; 2 tablespoons butter; 1 teaspoon vanilla extract

by Sandia 11th October 2024

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This No-Bake Chocolate Eclair Cake offers a delectable fusion of creamy pudding and chocolate in a layered graham cracker setting, mimicking the beloved eclair in a simple, fridge-set form. Perfect for gatherings or a luxurious treat after a meal, this dessert is sure to become a favorite with its easy preparation and delicious results.

Ingredients

2 (3 ounce) packages instant vanilla pudding mix
3 cups milk
1 (8 ounce) container frozen whipped topping, thawed
1 (16 ounce) package chocolate graham crackers
¼ cup milk (for the topping)
⅓ cup unsweetened cocoa powder
1 cup white sugar
2 tablespoons butter
1 teaspoon vanilla extract

Directions

Prepare the Pudding Mixture:
- In a large bowl, combine the instant vanilla pudding mix with 3 cups of milk. Mix well until smooth.
- Gently fold in the thawed whipped topping. Beat the mixture with a mixer for 2 minutes until it becomes light and fluffy.
Layer the Cake:
- Lightly butter a 9×13 inch baking dish. Arrange a layer of chocolate graham crackers at the bottom.
- Spread half of the pudding mixture over the layer of graham crackers. Top this layer with another layer of graham crackers.
- Spread the remaining pudding mixture over the second layer of graham crackers and top with a final layer of crackers.
Make the Chocolate Topping:
- In a medium saucepan over medium-high heat, combine ¼ cup of milk, cocoa powder, and sugar. Bring to a boil and allow the mixture to boil for 1 minute, stirring constantly to prevent burning.
- Remove from heat and stir in the butter and vanilla extract until the mixture is smooth. Allow it to cool slightly.
Finish and Chill:
- Pour the cooled chocolate sauce evenly over the top layer of graham crackers. Use a spatula to smooth it out if necessary.
- Refrigerate the cake until it is fully set, about 2-3 hours, to allow the layers to firm up and the flavors to meld.
Serve:
- Once set, cut the cake into squares and serve chilled.

This No-Bake Chocolate Eclair Cake captures all the joys of a classic eclair with none of the fuss. It’s perfect for those who love dessert but want to keep preparation simple and mess-free. Enjoy this rich, creamy delight at your next event or as a special treat for yourself!