No-Bake Chocolate Eclair Cake Recipe

No-Bake Chocolate Eclair Cake Recipe

This No-Bake Chocolate Eclair Cake is a classic dessert that’s perfect for summer gatherings, holiday meals, or any time you want a quick, no-fuss dessert. With layers of creamy vanilla pudding, soft graham crackers, and a luscious chocolate glaze, it’s like eating a chocolate eclair in cake form!

Ingredients:

For the Cake:

• 1 package (16 oz) graham crackers (about 4-5 rows)
• 2 boxes (3.4 oz each) instant vanilla pudding mix
• 3 cups cold milk
• 1 container (8 oz) whipped topping (like Cool Whip), thawed

For the Chocolate Glaze:

• 1/2 cup unsalted butter
• 1/4 cup milk
• 1/4 cup cocoa powder
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions:

Step 1: Make the Pudding Layer

1. In a large bowl, whisk together the instant vanilla pudding mixes and cold milk. Stir until the pudding thickens, which should take about 2 minutes. Make sure there are no lumps.
2. Gently fold in the whipped topping until smooth and well combined. This will create a creamy, fluffy pudding mixture. Amish Peanut Butter Cream Pie

Step 2: Layer the Cake

1. In a 9×13-inch baking dish, lay down a layer of graham crackers to cover the bottom of the dish. You may need to break some crackers into pieces to fill in gaps.
2. Spread half of the pudding mixture over the graham crackers, smoothing it out with a spatula.
3. Add another layer of graham crackers on top of the pudding.
4. Spread the remaining pudding mixture over the second layer of graham crackers, smoothing it out evenly.
5. Top with a final layer of graham crackers to cover the pudding.

Step 3: Make the Chocolate Glaze

1. In a small saucepan, combine the butter, milk, and cocoa powder. Heat over medium heat, stirring occasionally, until the butter is melted and the mixture is smooth.
2. Stir in the powdered sugar and vanilla extract. Continue to cook for another minute, stirring constantly, until the glaze is well combined and smooth.
3. Let the glaze cool slightly before pouring it over the top of the graham crackers. Use a spatula to evenly spread the glaze over the entire top layer of graham crackers.

Step 4: Chill the Cake

1. Cover the dish with plastic wrap or aluminum foil and refrigerate the cake for at least 4-6 hours, or preferably overnight. This allows the graham crackers to soften and absorb the pudding, giving the cake its signature texture.

Step 5: Serve

1. After chilling, slice the cake into squares and serve. It’s best served cold, and the layers should be well-defined with the creamy filling and chocolate glaze.

Why You’ll Love This No-Bake Chocolate Eclair Cake:

• Easy to Make: No oven required, just some simple assembly and chilling time. It’s a perfect dessert for busy days.
• Decadent Flavor: The creamy vanilla pudding, soft graham crackers, and rich chocolate glaze combine for a heavenly dessert that tastes just like an eclair.
• Make Ahead: This cake needs to chill in the fridge for a few hours, so it’s great for making ahead of time, especially when you’re hosting a party or holiday meal.
• Customizable: You can add some fun variations, like adding a layer of fresh berries or sprinkling chopped nuts on top of the glaze for some extra texture.

Storage Tips:

• Refrigeration: Store the leftovers in the fridge in an airtight container for up to 3-4 days. It’s best when it’s kept chilled.
• Freezing: While the texture will change a little, you can freeze the cake for up to 1 month. To freeze, wrap it tightly in plastic wrap and then foil. Thaw in the fridge before serving.