chocolate eclair cake
This no-bake chocolate eclair cake is a delightful dessert that combines layers of graham crackers, a creamy vanilla filling, and rich chocolate frosting. It's a simple and delicious way to enjoy the classic eclair flavor in cake form.
Equipment
- 1 9x13 inch baking dish
- 2 mixing bowls
- 1 electric mixer
- 1 rubber spatula
- 1 set measuring spoons
- 1 set measuring cups
Ingredients
- 2 packages instant vanilla pudding mix (3.5 oz each)
- 4 cups milk
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 12 oz Cool Whip or whipped topping
- 1 box graham crackers (14 oz)
- 1 cup chocolate syrup
- 1 container chocolate frosting (8 oz)
Instructions
- In a mixing bowl, combine the instant vanilla pudding mix and milk. Whisk together until the mixture thickens.
- In another bowl, beat the softened cream cheese and powdered sugar together until smooth. Gently fold in the Cool Whip until fully combined.
- Once the pudding mixture has thickened, fold it into the cream cheese mixture until smooth and well combined.
- In the prepared baking dish, lay down a layer of graham crackers at the bottom.
- Spread half of the vanilla filling over the graham crackers.
- Add another layer of graham crackers on top of the filling.
- Spread the remaining filling over the second layer of graham crackers, followed by a final layer of graham crackers.
- In a separate bowl, mix the chocolate syrup with the chocolate frosting until smooth. Spread this mixture evenly over the top layer of graham crackers.
- Cover the dish and refrigerate for at least 4 hours (or overnight) to allow the flavors to meld and the cake to set.
- Slice into squares and serve chilled.
Notes
For added flavor, consider adding a layer of sliced bananas or strawberries between the filling layers.
This dessert can be made a day in advance for best results.
Store leftovers in the refrigerator for up to 3-4 days.