Description
This No-Bake Eclair Cake is a simple yet decadent dessert made with layers of graham crackers, creamy vanilla pudding, and whipped topping, all topped with a rich chocolate frosting. It’s a perfect make-ahead treat for parties, potlucks, or just because!
Ingredients
Units
Scale
For the Cake:
- 2 (3.4 oz) boxes instant vanilla pudding mix
- 3 cups cold milk
- 1 (8 oz) tub whipped topping (Cool Whip), thawed
- 1 box graham crackers
For the Chocolate Topping:
- 1 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
- 2 tbsp butter
- 2 tbsp corn syrup (optional, for shine)
- 1 tsp vanilla extract
Instructions
- Prepare the Filling:
- In a large bowl, whisk together vanilla pudding mix and cold milk until smooth and thickened.
- Gently fold in the whipped topping until fully combined.
- Assemble the Layers:
- In a 9×13-inch baking dish, arrange a layer of graham crackers to cover the bottom.
- Spread half of the pudding mixture over the graham crackers.
- Add another layer of graham crackers on top.
- Spread the remaining pudding mixture over the second layer of graham crackers.
- Finish with a final layer of graham crackers.
- Make the Chocolate Topping:
- In a microwave-safe bowl, combine chocolate chips, heavy cream, and butter. Microwave in 20-second intervals, stirring each time, until smooth.
- Stir in corn syrup (if using) and vanilla extract for extra shine and smoothness.
- Top & Chill:
- Pour the chocolate mixture over the top layer of graham crackers and spread evenly.
- Cover and refrigerate for at least 4 hours (preferably overnight) to allow the graham crackers to soften and the flavors to meld.
Notes
- For a chocolate lover’s twist, use chocolate pudding instead of vanilla.
- Swap graham crackers for Oreo cookies or vanilla wafers for a fun variation.
- To make it extra fancy, drizzle with caramel or sprinkle crushed nuts on top before serving.
Nutrition
- Calories: ~280
- Sugar: 24g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg