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No-Bake Chocolate Eclair Cake

A single serving slice of layered eclair cake with vanilla filling and chocolate topping.
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Assemble this simple, layered dessert featuring graham crackers, creamy vanilla pudding, whipped topping, and a rich chocolate glaze. It requires no oven time and is perfect for making ahead.

Ingredients

Scale
  • 1 (14.4 ounce) package instant vanilla pudding mix
  • 3 cups cold milk
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1 box (14.4 ounces) graham crackers
  • 1 (3.9 ounce) box instant chocolate pudding mix
  • 1 1/2 cups cold milk (for chocolate layer)
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream

Instructions

  1. Prepare the vanilla filling: In a large bowl, whisk together the instant vanilla pudding mix and 3 cups of cold milk until thickened, about 2 minutes. Gently fold in the thawed whipped topping until just combined.
  2. Line a 9×13 inch baking dish with plastic wrap, leaving an overhang on the sides for easy removal later.
  3. Create the first layer by arranging a single layer of graham crackers on the bottom of the prepared dish. Break crackers as needed to fit.
  4. Spread half of the vanilla filling evenly over the graham crackers.
  5. Create the second layer by arranging another layer of graham crackers over the filling.
  6. Spread the remaining half of the vanilla filling over the second graham cracker layer.
  7. Create the third layer by arranging a final layer of graham crackers over the vanilla filling.
  8. Prepare the chocolate topping: In a medium saucepan, whisk together the instant chocolate pudding mix and 1 1/2 cups of cold milk. Cook over medium heat, stirring constantly, until the mixture thickens to a pudding consistency. Remove from heat.
  9. Stir the chocolate chips into the hot chocolate pudding until fully melted and smooth.
  10. In a separate small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat.
  11. Slowly pour the hot heavy cream into the chocolate mixture, stirring until the glaze is smooth and glossy.
  12. Pour the warm chocolate glaze evenly over the top graham cracker layer, spreading it to cover completely.
  13. Cover the dish tightly with plastic wrap, pressing the wrap gently onto the surface of the chocolate to prevent a skin from forming.
  14. Refrigerate for at least 6 hours, or preferably overnight, to allow the graham crackers to soften and the layers to set.
  15. When ready to serve, use the plastic wrap overhang to lift the cake from the dish. Slice and serve cold.

Notes

  • Chilling the cake overnight provides the best texture, allowing the graham crackers to soften completely, mimicking the texture of an eclair pastry.
  • If you are using this recipe as part of your meal planning for a gathering, assemble it the day before serving.
  • This recipe is simple enough that you do not need specialized equipment like a sous-vide precision cooker.

Nutrition

Find it online: https://www.unfoldrecipes.com/eclair-cake-no-bake-chocolate-recipe/