No Bake Chocolate Éclair Cake
A delightful dessert featuring layers of creamy vanilla pudding, chocolate frosting, and buttery graham crackers, perfect for family gatherings and celebrations.
Ingredients
Base and Filling
- 1 box Instant Vanilla Pudding Mix This is your creamy filling; it thickens beautifully.
- 3 cups Whole Milk Helps to prepare the pudding—use whole milk for a richer flavor.
- 1 container Cool Whip Adds lightness; feel free to substitute with whipped cream.
Crust and Topping
- 1 box Graham Crackers The base layer with a sweet crunch, providing texture.
- 1 container Chocolate Frosting This indulgent topping brings the entire dessert together.
Optional Enhancements
- 1 cup Fresh Fruit (e.g., sliced bananas or strawberries) For additional flavor and freshness.
- 1 cup Chocolate Shavings or Nuts Consider adding for additional flavor.
Instructions
Preparation
- Start by lining a 9×13 inch baking dish with a layer of graham crackers. Make sure they fit snugly to create a solid base.
- In a large bowl, combine the instant vanilla pudding mix and milk. Whisk until it’s smooth and starts to thicken.
- Gently fold in the Cool Whip until you have a light, fluffy mixture.
- Pour half of the pudding mixture over the layer of graham crackers, spreading it evenly.
- Top the pudding layer with another layer of graham crackers.
- Spread the remaining pudding mixture on top, then finish with another layer of graham crackers.
- Frost the top with chocolate frosting, smoothing it out for an elegant finish.
- Cover the baking dish with plastic wrap and chill in the refrigerator for at least four hours, or overnight if you can wait.
Notes
The cake stores perfectly in the refrigerator for up to 3 days; cover it tightly with plastic wrap or foil. You can also make it a day in advance for better flavor melding. Choose high-quality chocolate frosting for improved taste.