No Bake Chocolate Eclair Cake
This no bake eclair cake recipe will be an instant hit with the whole family. Easy, effortless, and delicious!
Servings: 12 servings
Calories: 404kcal
Ingredients
- 2 boxes instant vanilla pudding mix 3.5 oz each
- 3 cups frozen whipped topping thawed
- 3 cups milk
- 16 oz graham crackers
For the topping
- 3 tablespoons milk
- ¼ cup bittersweet or semi-sweet chocolate chips
- 3 tablespoons butter
- 1 ½ cups confectioners sugar
Instructions
- Place a layer of graham crackers in the bottom of a 9x13 casserole dish.
- Whisk together pudding mix and milk until thick and creamy, about 3 minutes. Fold in frozen whipped topping until completely mixed.
- Spoon half of the pudding mixture over the graham crackers and spread into an even layer. Cover the pudding with a layer of graham crackers and top with remaining pudding in another layer. Top with additional graham crackers to create the final layer.
- Place chocolate chips in a medium bowl.
- In a microwave safe cup, heat milk in a microwave until warm, about 30 seconds. Pour milk over chocolate chips andallow to rest until the chocolate has melted. Stir until wellincorporated. Using a mixer, beat in the butter. When well mixed, add the confectioners sugar and whip until completely incorporated. Continue to mix for an additional 2 to 3 minutes or until the frosting is smooth and fluffy.
- Spread the topping over the final layer of graham crackers.
- Cover the dessert and refrigerate overnight before serving to allow the crackers to soften. Enjoy!
Notes
Leave the cake in the fridge for anywhere from 6 hours to overnight. The longer the cake sits, the softer and more delicious the graham crackers become!
Nutrition
Calories: 404kcal | Carbohydrates: 69g | Protein: 5g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 412mg | Potassium: 198mg | Fiber: 1g | Sugar: 46g | Vitamin A: 206IU | Calcium: 127mg | Iron: 2mg