Chocolate Eclair Cake
Indulge in the luscious layers of this no-bake Chocolate Eclair Cake, a dessert that combines effortless preparation with show-stopping flavor! With just 20 minutes of prep time, this crowd-pleaser features creamy vanilla pudding folded with whipped topping, nestled between layers of graham crackers that soften to cake-like perfection in the fridge. The pièce de résistance is a rich, glossy chocolate topping made with cocoa powder, powdered sugar, and vanilla for a perfectly smooth finish. Ideal for potlucks, celebrations, or weeknight treats, this irresistible dessert yields 12 servings and requires no oven—just chill, slice, and enjoy! Perfect for fans of easy chocolate dessert recipes, this cake will be your go-to for decadence without the hassle.
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Recipe Information
Ingredients
- 18 sheets Graham crackers
- 2 boxes (3.4 oz each) Vanilla instant pudding mix
- 3 cups Cold milk
- 1 container (8 oz) Cool Whip (or whipped topping)
- 3 tablespoons Unsweetened cocoa powder
- 1.5 cups Powdered sugar
- 3 tablespoons Butter (softened)
- 2 tablespoons Milk
- 1 teaspoon Vanilla extract
Instructions
In a large mixing bowl, whisk together the vanilla instant pudding mix and cold milk for about 2 minutes, until thickened. Gently fold in the Cool Whip until fully combined. Set aside.
In a 9x13-inch baking dish, arrange a single layer of graham crackers to cover the bottom entirely. You may need to break some crackers to fit them into the corners or edges.
Spread half of the pudding mixture evenly over the first layer of graham crackers.
Place another layer of graham crackers on top of the pudding mixture, covering it completely.
Spread the remaining half of the pudding mixture over the second layer of graham crackers.
Top with another layer of graham crackers as the final layer. Set the dish aside while you prepare the chocolate topping.
In a medium bowl, combine the cocoa powder, powdered sugar, softened butter, milk, and vanilla extract. Whisk together until smooth and glossy. If the mixture is too thick, add a tiny splash of milk to thin it to a spreadable consistency.
Carefully spread the chocolate topping over the top layer of graham crackers, ensuring it is evenly coated.
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, to allow the layers to set and flavors to meld together.
Slice into squares and serve chilled. Enjoy your creamy and decadent Chocolate Eclair Cake!
Nutrition Facts
Calories |
3578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.2 g | 143% | |
| Saturated Fat | 45.3 g | 226% | |
| Polyunsaturated Fat | 20.4 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 2015 mg | 88% | |
| Total Carbohydrate | 604.0 g | 220% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 325.2 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 10.3 mcg | 52% | |
| Calcium | 1056 mg | 81% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1658 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
