About This Recipe
Chocolate Eclair Cake is a no-bake dessert featuring layers of graham crackers and vanilla custard, topped with chocolate frosting. It requires minimal preparation and sets in the refrigerator.
Why You’ll Love This Recipe
- No baking required
- Minimal preparation time
- Uses simple, readily available ingredients
- Make-ahead convenience
Ingredients
- 2 (3.4 oz) packages instant vanilla pudding mix
- 3½ cups whole milk
- 1 (8 oz) container frozen whipped topping (thawed)
- 1 (14.4 oz) box graham crackers
- 1 (16 oz) container prepared chocolate frosting
Step by Step Instructions
- Whisk pudding mix and milk in a bowl for 2 minutes until thickened.
- Fold thawed whipped topping into pudding mixture until combined.
- Arrange a single layer of graham crackers in a 9×13-inch baking dish.
- Spread half the pudding mixture evenly over graham crackers.
- Add another layer of graham crackers followed by remaining pudding mixture.
- Top with a final layer of graham crackers.
- Microwave chocolate frosting for 15-20 seconds until pourable. Spread evenly over top layer.
- Refrigerate for at least 4 hours or overnight before serving.
FAQ
Can I use homemade pudding?
Instant pudding mix is required as cooked pudding alters texture.
Can I substitute whipped cream?
Thawed frozen whipped topping maintains stability; fresh whipped cream may not hold shape.
Can graham crackers be replaced?
Graham crackers are essential for texture; substitutions change the dessert’s composition.
You Must Know
- Refrigeration time is critical for graham crackers to soften properly
- Frosting must be warm to spread easily but not hot enough to melt layers
- Cut with a serrated knife for clean slices
Storage Tips
- Refrigerate covered with plastic wrap for up to 3 days
- Do not freeze – layers become soggy upon thawing
- Keep refrigerated until serving