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No-Bake Chocolate Eclair Cake Recipe

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  • Author: admin
  • Prep Time: 0h 15m
  • Cook Time: 0h 5m
  • Total Time: 4h 20m
  • Yield: 12 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

This No-Bake Chocolate Eclair Cake is a luscious layered dessert featuring creamy vanilla pudding, crunchy graham crackers, and a rich chocolate topping. Combining instant pudding mix with whipped topping creates a smooth filling, while the chocolate ganache adds a decadent finish—all without turning on the oven. Perfect for easy entertaining or a sweet treat any time of year.

Ingredients

Scale

Pudding Layer

  • 2 packages (3.4 oz each) instant vanilla pudding mix
  • 3 cups cold milk
  • 1 container (8 oz) whipped topping

Layers

  • 1 package (16 oz) graham crackers

Chocolate Topping

  • 1 cup semi-sweet chocolate chips
  • 1/4 cup butter
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract

Instructions

  1. Mix the Pudding: In a large mixing bowl, combine the two packages of instant vanilla pudding mix with three cups of cold milk. Whisk the mixture together until it thickens, which should take about two minutes.
  2. Fold in Whipped Topping: Once the pudding has thickened, gently fold in the entire container of whipped topping until the mixture becomes smooth and evenly combined, creating a creamy filling.
  3. Prepare First Graham Cracker Layer: Set the pudding mixture aside. In a 9×13-inch baking dish, arrange a layer of graham crackers on the bottom. Break crackers into smaller pieces as needed to fully cover the base.
  4. Add First Pudding Layer: Spread half of the pudding mixture evenly over the graham cracker layer, smoothing it out with a spatula to create an even surface.
  5. Build Second Graham Cracker Layer: Place another full layer of graham crackers on top of the pudding and press down lightly to secure the layer.
  6. Add Second Pudding Layer: Spread the remaining half of the pudding mixture evenly over this second graham cracker layer.
  7. Top with Final Graham Cracker Layer: Add one last layer of graham crackers over the pudding to cover the entire surface.
  8. Prepare Chocolate Topping: Place one cup of semi-sweet chocolate chips and 1/4 cup of butter in a microwave-safe bowl. Microwave on high in 30-second intervals, stirring between each, until the mixture is fully melted and smooth.
  9. Mix in Milk and Vanilla: Stir in 2 tablespoons of milk and 1 teaspoon of vanilla extract into the melted chocolate mixture until completely combined.
  10. Spread Chocolate Topping: Pour the chocolate mixture evenly over the top graham cracker layer. Use a spatula to gently spread it out and cover the entire surface.
  11. Chill the Cake: Refrigerate the assembled cake for at least 4 hours or until the pudding is set and the chocolate topping is firm.
  12. Serve: Before serving, cut the cake into squares, ensuring each piece contains the layered graham crackers, creamy pudding, and chocolate topping. Enjoy!

Notes

  • For best results, allow the cake to chill overnight to fully set and enhance flavor melding.
  • If graham crackers break unevenly, press smaller pieces tightly to avoid gaps in the layers.
  • You can substitute semi-sweet chocolate chips with dark or milk chocolate depending on your sweetness preference.
  • The whipped topping can be homemade or store-bought; ensure it is thawed if frozen before folding in.
  • Store leftovers covered in the refrigerator for up to 3 days to keep the layers fresh and moist.

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Find it online: https://quickhomedishes.com/no-bake-chocolate-eclair-cake-recipe/