Description
This Chocolate Eclair Cake is the ultimate no-bake dessert layered with vanilla pudding, graham crackers, whipped topping, and rich chocolate glaze. Perfect for potlucks, holidays, or any sweet craving. Creamy, easy, and irresistibly delicious!
Ingredients
3 sleeves graham crackers
2 packages instant vanilla pudding mix (3.4 oz each)
3 cups cold milk
1 container whipped topping (8 oz)
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
2 tablespoons unsalted butter
2 tablespoons light corn syrup
Instructions
1. In a large bowl, whisk the instant vanilla pudding mix with cold milk until thickened.
2. Fold in the whipped topping until smooth and creamy.
3. In a 9×13-inch baking dish, lay down a layer of graham crackers.
4. Spread half the pudding mixture over the crackers.
5. Add another layer of graham crackers, then spread the remaining pudding.
6. Top with a final layer of graham crackers.
7. In a saucepan over low heat, melt the chocolate chips, butter, and corn syrup together, stirring until smooth.
8. Remove from heat and stir in the heavy cream until glossy and pourable.
9. Pour the chocolate glaze evenly over the top graham cracker layer.
10. Cover and refrigerate the cake for at least 8 hours or overnight before serving.
Notes
Letting the cake chill overnight helps the graham crackers soften to a cake-like texture.
You can substitute homemade vanilla pudding if preferred.
Chocolate graham crackers or a layer of peanut butter can be used for a flavor twist.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 260mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg