No-Bake Chocolate Eclair Cake

I have to admit, I love trying new dinner recipes, but when it comes to baking sweets and treats, I’m just not very adventurous. Even when we have a family get together, I’m the first person to volunteer to bring an appetizer, or a vegetable side dish, or even a fancy salad. But when someone asks me to bring a dessert, I’m a little lost.

This recipe for chocolate eclair cake is going to be my new, favourite, go-to recipe though! It’s quick, it’s easy to make and it tastes AMAZING! And best of all, you don’t even have to bake it! It tastes just like a chocolate eclair (and who doesn’t love chocolate eclairs!?), but in the form of a cake. And it has gorgeous, creamy and delicious layers.

No-Bake Chocolate Eclair Cake


1-3/4 cups whipping cream
Optional - 3 Tablespoons sugar and 1 teaspoon vanilla extract
2 boxes instant vanilla pudding (4 servings each)
3 cups milk
1 box graham crackers (3 sleeves)

⅓ cups cocoa powder
1 cup sugar
¼ cup milk
½ cup butter
1 teaspoon vanilla extract


For the filling:
In a 9" x 13" dish, cover the entire bottom with a layer of graham crackers. (Approximately 1 full sleeve).
In a medium bowl, add the whipping cream (and optional 3 Tablespoons sugar and 1 teaspoon vanilla extract). Beat on medium-high speed for approximately 4 minutes until it turns into whipped cream.
In a large bowl, add 3 cups of milk and the 2 boxes of vanilla pudding. Beat it on medium speed for about 2 minutes.
Stir the whipping cream mixture into the pudding mixture until smooth and well combined.
Add half the pudding mixture over the bottom graham cracker layer in the 9" x 13" dish. Use a spatula to spread it evenly over the graham crackers.
Repeat with another layer of graham crackers and the rest of the pudding mixture.
Add a final layer of graham crackers on top.

For the topping:
In a small pot, add the cocoa, milk and sugar and bring to a full rolling boil. Boil for 1 minute stirring constantly.
Remove the pot from the heat and let cool for 1 minute. Keep stirring.
Add the butter and vanilla, stirring until the butter is melted and it forms a smooth chocolate glaze.
Immediatey pour over the top layer of graham crackers. It will spread out on its own, but tilt the dish as needed so that the entire top is covered.
Refrigerate over night.

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