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No-Bake Chocolate Eclair Cake

A nostalgic dessert with layers of creamy vanilla pudding, crunchy graham crackers, and rich chocolate frosting, perfect for any occasion.
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Prep Time 30 minutes
Total Time 1 day
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Pudding Base
  • 2 packages 2 packages (3.5 ounces each) instant vanilla pudding mix This creamy base is the heart of the cake.
  • 3 cups 3 cups milk Essential for achieving that luscious pudding texture.
  • 8 ounces 8-ounce tub whipped topping, thawed Can use Cool Whip for a light and airy touch.
Assembly
  • 2 sleeves 2 sleeves graham cracker squares Provide the perfect crunch to balance the creamy filling.
  • 16 ounces 16-ounce container chocolate frosting Creates an indulgent finish.

Method
 

Preparation
  1. In a medium bowl, mix together the instant vanilla pudding mix, milk, and whipped topping until smooth and creamy.
  2. Arrange a layer of graham cracker squares on the bottom of a 9x13-inch baking dish.
  3. Spread half of the prepared pudding mixture evenly over the graham cracker layer.
  4. Place another layer of graham crackers over the pudding mixture.
  5. Spread the remaining half of the pudding mixture evenly over this second graham cracker layer.
  6. Finish with a final layer of graham crackers.
  7. Cover the dish with plastic wrap and refrigerate for 30 minutes to 1 hour.
  8. Soften the chocolate frosting in the microwave for 15 seconds and stir until smooth.
  9. Evenly spread the softened chocolate frosting over the top layer of graham crackers.
  10. Cover the dish with plastic wrap and refrigerate overnight.
  11. Slice the cake and serve chilled.

Notes

If you have leftovers, store in an airtight container in the refrigerator for up to 4 days. You can also freeze individual portions for later.