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No Bake Chocolate Eclair Cake

No Bake Chocolate Eclair Cake

A chilled no-bake chocolate eclair cake layered with pudding filling, graham crackers, whipped topping, and chocolate frosting.
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Prep Time 20 minutes
Chill Time 4 hours
Total Time 4 hours 20 minutes
Course: Dessert
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 packages instant vanilla or chocolate pudding mix 3.5 oz each
  • 3 cups cold whole milk
  • 1 container whipped topping 8 oz, thawed
  • 1 box graham crackers 14.4 oz, honey or chocolate variety
  • 1 can chocolate frosting 16 oz, or homemade chocolate ganache
  • semi-sweet chocolate chips or chocolate shavings optional garnish

Method
 

Preparation
  1. In a large mixing bowl, whisk the instant pudding mix and cold milk for about 2 minutes until the mixture begins to thicken. Fold in the thawed whipped topping until smooth.
  2. Line the bottom of a 9x13 inch glass baking dish with a single layer of graham crackers, breaking crackers as needed to cover the bottom.
  3. Spread half of the pudding mixture over the graham crackers. Add a second layer of graham crackers over the pudding.
  4. Spread the remaining pudding mixture over the second cracker layer, then top with a final third layer of graham crackers.
  5. Warm the chocolate frosting for 20 to 30 seconds if needed until pourable. Pour it over the top layer of graham crackers and spread to the edges.
  6. Cover and refrigerate for at least 4 to 12 hours so the crackers soften and the cake sets.

Notes

Chill the cake for at least 4 hours so the graham crackers soften into a cake-like texture. Keep leftovers covered in the refrigerator.

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