Imagine a dessert so decadent, so creamy, and so ridiculously easy to make that it'll become your new go-to sweet treat. This No Bake Easy Chocolate Eclair Cake is the ultimate dessert hack that looks like you spent hours in the kitchen, but takes just 20 minutes of prep time. Perfect for busy home bakers, potluck champions, and anyone who wants to impress without the stress of complicated baking techniques!
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 box graham crackers
- 2 boxes vanilla instant pudding
- 4 cups milk
- 1 container whipped topping
- 1 cup chocolate frosting
Instructions
- Gather all the ingredients: 1 box of graham crackers, 2 boxes of vanilla instant pudding, 4 cups of milk, 1 container of whipped topping, and 1 cup of chocolate frosting.
- In a large mixing bowl, combine the 2 boxes of vanilla instant pudding with the 4 cups of milk. Whisk together until the mixture is smooth and thickens, which should take about 2 minutes.
- Once the pudding is fully combined, gently fold in the container of whipped topping. This will create a light and fluffy filling for your cake.
- Prepare a 9x13 inch baking dish by laying down a single layer of graham crackers at the bottom. You may need to break some crackers to fit them snugly in the dish.
- Spread half of the pudding and whipped topping mixture over the layer of graham crackers, smoothing it out evenly with a spatula.
- Add another layer of graham crackers on top of the pudding mixture, covering it completely.
- Spread the remaining pudding and whipped topping mixture over the second layer of graham crackers, smoothing it out again.
- Top with a final layer of graham crackers, covering the pudding mixture completely.
- In a microwave-safe bowl, warm the chocolate frosting for about 10-15 seconds, just until it’s pourable but not hot.
- Pour the warmed chocolate frosting over the top layer of graham crackers, using a spatula to spread it evenly across the surface.
- Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or ideally overnight. This will allow the graham crackers to soften and the flavors to meld together.
- Once chilled, cut the cake into squares and serve. Enjoy your delicious no-bake chocolate eclair cake!
Tips
- Chill is Key: Make sure to refrigerate the cake for at least 4 hours, but overnight is best. This allows the graham crackers to soften and absorb the creamy pudding mixture, creating that classic eclair-like texture.
- Room Temperature Matters: Let your whipped topping and milk sit at room temperature for a few minutes before mixing to ensure a smoother, lump-free pudding mixture.
- Frosting Hack: When warming the chocolate frosting, microwave in short 10-second bursts to avoid overheating. You want it just pourable, not hot.
- Customization Options: Feel free to swap vanilla pudding for chocolate, or add a sprinkle of crushed nuts on top for extra crunch.
- Storage Tip: This cake keeps well in the refrigerator for up to 3-4 days, making it a perfect make-ahead dessert for parties or family gatherings.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 52g
Protein: 4g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 10mg
