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Chocolate Eclair Cake

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A no-bake dessert that combines creamy vanilla pudding and rich chocolate icing, reminiscent of the classic chocolate eclair.

Ingredients

Scale
  • 1 package of graham crackers
  • 2 boxes of instant vanilla pudding
  • 4 cups of milk
  • 1 container of whipped topping
  • 1 cup of chocolate chips
  • 1 cup of sugar
  • 1/2 cup of unsweetened cocoa powder
  • 1/2 cup of water
  • 2 tablespoons of butter

Instructions

  1. Mix the pudding in a large bowl, combine the vanilla pudding mix and milk, whisking until smooth.
  2. Fold in the whipped topping until well-blended.
  3. Layer the cake by creating the first layer of graham crackers in a 9×13 inch pan, pouring half of the pudding mixture over the crackers.
  4. Repeat with another layer of graham crackers and the rest of the pudding mixture on top.
  5. Finish off with a final layer of graham crackers.
  6. Prepare the chocolate icing by combining sugar, cocoa powder, water, and butter in a saucepan over medium heat, bringing to a boil.
  7. Boil for exactly 1 minute, then remove from heat and let it cool slightly.
  8. Drizzle the warm chocolate icing over the top layer of graham crackers.
  9. Cover with plastic wrap and refrigerate for at least 4 hours; overnight is best.

Notes

Make sure to use instant pudding for the best results. The cake gets better after a night in the fridge.

Nutrition

Find it online: https://doughgirlbylea.com/chocolate-eclair-cake-recipe/

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