Yield: 12 slices
No Bake Chocolate Eclair Cake
This decadent No Bake Chocolate Eclair Cake is the perfect summer dessert. This eclair-style cake is made with graham cracker layers, creamy pudding layers and a layer of rich chocolate ganache!
Ingredients
For the Cake
- 21 graham crackers, about 3 sleeves worth
- 3 cups cold milk
- 2 (3.4 oz) boxes instant vanilla pudding
- 1 (8 oz) tub whipped topping (cool whip), thawed
For the Chocolate Ganache
- ½ cup (1 stick) unsalted butter
Chocolate Topping:
- ⅓ cup cocoa powder
- 1 cup powdered sugar
- ¼ cup milk
- 1 teaspoon vanilla extract
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Instructions
- In a large bowl, add pudding mix and milk, whisk until thick and no lumps. You can also use a hand mixer. Fold in whipped topping until well combined.
- Add a single layer of graham crackers to the bottom of a 13x9 glass pan. Cut crackers to fit as needed.
- Add half of the pudding mixture on top of the graham crackers. Top with another layer of graham crackers and add the remaining pudding mixture. Then, top with a final layer of graham crackers.
- Add the butter and milk to a medium microwave-safe bowl and heat until there are a few small pieces of butter left, about 1 minute. Stir until butter is completely melted
- Add cocoa powder, powdered sugar and vanilla extract. Beat with hand mixer, or whisk, until completely smooth, at least 5 minutes.
- Pour slowly over graham crackers and spread evenly with an offset spatula to cover entire top.
- Cover with plastic wrap and place in refrigerator overnight, or for at least 8 hours.
- Serve chilled and store leftovers, covered, in the refrigerator!
Nutrition
Serving: 1 slice, Calories: 349kcal, Carbohydrates: 53g, Protein: 5g, Fat: 14g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 32mg, Sodium: 304mg, Potassium: 205mg, Fiber: 2g, Sugar: 34g, Vitamin A: 386IU, Calcium: 127mg, Iron: 1mg