No-Bake Chocolate Eclair Cake

This No-Bake Chocolate Eclair Cake is a quick and delicious dessert that layers creamy vanilla pudding, fluffy whipped topping, and crisp graham crackers, all topped with a rich chocolate glaze. It’s an effortless recipe that’s perfect for potlucks, family gatherings, or when you need a sweet treat without turning on the oven.

Creamy, Chocolatey, and Irresistible

Each bite delivers a perfect balance of creamy pudding, soft graham cracker layers, and a smooth chocolate topping. It’s an easy dessert with impressive results, ideal for satisfying your sweet tooth with minimal effort.

Let’s layer up this classic no-bake favorite and create a dessert everyone will love.

Pro Tips for the Perfect No-Bake Eclair Cake:

1. Whisk Pudding Thoroughly: Ensure the pudding is smooth and lump-free before folding in the whipped topping.
2. Layer Evenly: Spread each layer evenly for consistent texture and flavor in every bite.
3. Let it Chill: Allow at least 4 hours in the refrigerator to soften the graham crackers and set the layers.
4. Smooth the Chocolate Glaze: Spread the chocolate topping evenly for a polished finish.
5. Serve Chilled: This cake tastes best when fully chilled and set.

No-Bake Chocolate Eclair Cake Recipe:

• Preparation time: 15 minutes
• Chilling time: 4 hours or overnight
• Servings: 12-15 slices
• Equipment: 9×13 inch baking dish, mixing bowls, whisk, spatula

This no-bake dessert combines layers of creamy pudding, fluffy whipped topping, and smooth chocolate glaze for an irresistible treat.

Ingredients:

• 1 box graham crackers
• 2 (3.5 oz) packages instant vanilla pudding mix
• 3 cups milk
• 1 (8 oz) container whipped topping, thawed

For the Chocolate Topping:

• 1 cup semisweet chocolate chips
• 1/4 cup butter
• 2 tablespoons corn syrup
• 1 teaspoon vanilla extract

Directions:

1. In a large bowl, whisk together the vanilla pudding mix and milk until smooth and thickened. Fold in the whipped topping until fully combined.
2. Arrange a single layer of graham crackers at the bottom of a 9×13 inch baking dish.
3. Spread half of the pudding mixture evenly over the graham cracker layer.
4. Add another layer of graham crackers on top of the pudding and spread the remaining pudding mixture evenly over the crackers.
5. Finish with a final layer of graham crackers, ensuring full coverage.
6. For the chocolate topping, combine chocolate chips, butter, and corn syrup in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until melted and smooth. Stir in vanilla extract.
7. Pour the chocolate mixture evenly over the top layer of graham crackers and smooth with a spatula.
8. Refrigerate the cake for at least 4 hours, or preferably overnight, to allow the graham crackers to soften and the flavors to meld.
9. Slice into squares and serve chilled.

Ready to Enjoy

This No-Bake Chocolate Eclair Cake is creamy, chocolatey, and absolutely delicious. With its easy preparation and impressive layers, it’s the perfect make-ahead dessert for any occasion. Serve chilled and savor every bite!

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