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No-Bake Eclair Cake Recipe

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4.2 from 11 reviews

No-Bake Eclair Cake is a quick and delicious layered dessert featuring graham crackers, creamy vanilla pudding, fluffy whipped topping, and rich chocolate frosting. This easy-to-make American dessert requires no baking and is perfect for any occasion, delivering a delightful combination of textures and flavors that improve as it chills overnight.

Ingredients

Pudding Mixture

  • 2 (3.4 ounce) packages instant vanilla pudding mix
  • 2 ½ cups milk
  • 6 ounce tub whipped topping, thawed

Assembly

  • 14.4 ounce box graham crackers
  • 16 ounce tub whipped topping, thawed (remaining 10 ounces)

Topping

  • 16 ounce container chocolate frosting

Instructions

  1. Prepare pudding mixture: In a medium bowl, combine the 2 packages of instant vanilla pudding mix with 2 ½ cups of milk. Whisk until the mixture thickens, then gently fold in 6 ounces of the thawed whipped topping to create a creamy filling.
  2. First layer of graham crackers: In a 9x13-inch baking dish, arrange a single layer of graham crackers to cover the bottom. You may need to break crackers slightly to fill the entire base evenly.
  3. Spread first half of pudding mixture: Evenly spread half of the pudding mixture over the graham cracker layer, smoothing it carefully to cover all cracks and spaces.
  4. Second layer of graham crackers: Place another single layer of graham crackers over the pudding mixture to form the middle layer.
  5. Spread remaining pudding mixture: Spread the remaining half of the pudding mixture over the second layer of graham crackers, ensuring smooth coverage.
  6. Final graham cracker layer: Top with the last layer of graham crackers, covering the pudding completely.
  7. Chill before frosting: Cover the dish with plastic wrap and refrigerate for 30 minutes to 1 hour, allowing the pudding layers to set and the graham crackers to soften slightly.
  8. Prepare chocolate frosting: Remove the lid and aluminum foil from the container of chocolate frosting. Microwave for about 10 seconds to soften; do not melt completely. Stir well until it becomes spreadable. If too melted, let it cool to thicken slightly. If too firm, microwave in 2-second increments, stirring after each until easily spreadable.
  9. Spread frosting: Remove the plastic wrap from the dish and evenly spread the softened chocolate frosting over the top graham cracker layer.
  10. Final chill: Cover the dish again with plastic wrap and refrigerate overnight. This resting time allows the graham crackers to soften fully, melding all the flavors.
  11. Serve: Remove from refrigerator, slice into squares, and serve chilled for the best taste and texture.

Notes

  • For homemade chocolate frosting, mix ½ cup unsalted butter, 2/3 cup cocoa powder, 3 cups powdered sugar, 1/3 cup milk, and 1 teaspoon vanilla extract until smooth and creamy.
  • The graham crackers soften best with overnight chilling, so plan ahead.
  • This dessert is best served cold and kept refrigerated.

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