Of course! No-Bake Chocolate Eclair Cake is a legendary dessert. It’s incredibly easy to make, requires no oven, and is always a huge crowd-pleaser. It tastes just like a chocolate eclair but in simple, layered form.
Here is the classic, foolproof recipe.
No-Bake Chocolate Eclair Cake
This dessert is all about letting the fridge do the work. The graham crackers soften to a cakelike layer, and the filling becomes perfectly creamy.
Ingredients:
For the Filling:
· 2 (3.4 oz) packages of instant vanilla pudding mix
· 3 cups cold whole milk
· 1 (8 oz) container of Cool Whip®, thawed in the fridge (or 2 cups of homemade whipped cream)
For the Layers & Topping:
· 1 (14.4 oz) box of honey graham crackers (you may not use the whole box)
· 1 (16 oz) container of prepared chocolate frosting (like Betty Crocker® Rich & Creamy)
· Optional Garnish: A little whipped cream and fresh berries
Instructions:
- Make the Filling: In a large bowl, whisk the instant pudding mixes with the cold milk for about 2 minutes until it begins to thicken. Immediately fold in the thawed Cool Whip until the mixture is smooth and no white streaks remain.
- Assemble the First Layers: In the bottom of a 9×13-inch baking dish, arrange a single layer of graham crackers. You may need to break some to fit and cover the bottom completely.
- Add Filling: Spread half of the pudding/Cool Whip mixture evenly over the graham cracker layer.
- Repeat Layers: Place another single layer of graham crackers over the pudding mixture. Spread the remaining half of the pudding mixture over this cracker layer.
- Final Cracker Layer: Top with a final, third layer of graham crackers.
- Add the “Ganache”: This step is key! Take the lid off the container of chocolate frosting. Microwave it for 15-20 seconds. Stir. Microwave for another 10-15 seconds until it is smooth and pourable. This makes it easy to spread without tearing the top graham cracker layer.
· Pour the warm frosting over the final layer of graham crackers.
· Use a spatula to spread it into an even, smooth layer. - Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours, but preferably overnight. This is the most important step. The graham crackers need time to soften and absorb moisture from the filling, transforming into a soft, cakelike texture.
- Serve: Cut into squares and serve cold. Enjoy!
Tips for the Best Results:
· Don’t Skimp on Chill Time: Overnight is truly best. If you only chill it for 4 hours, the graham crackers might still be a bit crunchy.
· Homemade Whipped Cream Option: If you prefer not to use Cool Whip, you can make your own stabilized whipped cream. Whip 2 cups of heavy cream with 1/4 cup powdered sugar and 1 tsp vanilla until stiff peaks form. Fold it into the prepared pudding.
· Homemade Chocolate Topping Option: For a from-scratch topping, make a simple ganache:
· Heat 1 cup heavy cream until simmering. Pour over 1.5 cups of semi-sweet chocolate chips in a bowl. Let it sit for 5 minutes, then whisk until smooth. Let it cool slightly before pouring and spreading over the final layer. This is less sweet than canned frosting and incredibly delicious.
· Keep it Cold: This is a dessert that needs to be stored in the refrigerator until right before serving.
This cake is the definition of easy, make-ahead perfection. I hope you enjoy it