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How to Make No-Bake Chocolate Éclair Cake
1. Prepare the Filling
- In a large bowl, whisk together the vanilla pudding mix and cold milk until smooth and thickened.
- Gently fold in the Cool Whip until fully combined.
2. Layer the Cake
- In a 9×13-inch baking dish, arrange a single layer of graham crackers, covering the bottom completely.
- Spread half of the pudding mixture evenly over the crackers.
- Add another layer of graham crackers, followed by the remaining pudding mixture.
- Finish with a final layer of graham crackers on top.
3. Make the Chocolate Frosting
- In a small saucepan, combine cocoa powder, sugar, milk, and butter over medium heat.
- Stir continuously until the mixture comes to a gentle boil. Let it simmer for 1-2 minutes until smooth.
- Remove from heat and stir in vanilla extract.
- Let the frosting cool for 5-10 minutes, then pour it evenly over the top layer of graham crackers.
4. Chill and Serve
- Cover the cake with plastic wrap and refrigerate for at least 6 hours (or overnight). This allows the graham crackers to soften, creating a cake-like texture.
- Slice and serve chilled!
Tips for the Best No-Bake Éclair Cake
✅ Chill Overnight for Best Results – The longer it sits, the better the texture!
✅ Use Real Whipped Cream – If you prefer, swap Cool Whip for homemade whipped cream.
✅ Try Different Pudding Flavors – Chocolate or French vanilla pudding adds a fun twist!
✅ Store Leftovers Properly – Keep covered in the fridge for up to 4 days.
Serving Suggestions
🍓 Top with Fresh Berries – Strawberries or raspberries add a fresh contrast.
🍫 Drizzle with Extra Chocolate – A little chocolate syrup makes it even more indulgent.
☕ Serve with Coffee or Milk – A perfect pairing for this creamy, chocolatey dessert.
This No-Bake Chocolate Éclair Cake is effortless, delicious, and always a crowd-pleaser. Try it today and enjoy a classic treat with minimal effort! 🍫🍰
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