Description
A delightful no-bake Chocolate Eclair Cake with creamy layers and a rich chocolate glaze, perfect for any occasion.
Ingredients
Scale
- 1 (3.4 oz) package instant vanilla pudding mix
- 2 cups whole milk
- 1 cup whipped topping
- 18 graham crackers
- 1 cup semi-sweet chocolate chips
- 2 tablespoons butter
Instructions
- In a bowl, mix vanilla pudding with whole milk using an electric mixer until thickened.
- Fold whipped topping into the pudding mixture.
- Layer 6 graham crackers in a 9×13-inch baking dish, spread half of the pudding mixture, add another layer of 6 graham crackers, then the remaining pudding.
- Top with a final layer of graham crackers, cover with plastic wrap, and refrigerate for at least 8 hours.
- Melt chocolate chips and butter in a saucepan over low heat, then pour over the chilled cake.
- Return to the refrigerator for 30 minutes to set the chocolate.
Notes
Add sliced bananas or strawberries for a fresh twist. Use a sharp knife dipped in hot water to slice the cake.
- Prep Time: 15
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg