Chocolate Eclair Cake
Submitted by Healy
No-bake chocolate eclair cake layered with graham crackers, vanilla pudding cream, and a glossy homemade chocolate glaze. Better the next day when the crackers soften into cake-like layers.
YIELD
6 servingsPREP
15 minCOOK
5 minREADY
20 minThis is one of those old-school potluck desserts that has no business being as good as it is. Graham crackers, instant vanilla pudding folded with whipped topping, and a from-scratch chocolate glaze. That’s the whole deal.
Layer it up in a 9×13 pan, pour the warm cocoa glaze over the top, and stick it in the fridge. Overnight, the graham crackers absorb moisture from the cream and transform into soft, cake-like layers that taste eerily like a real eclair.
No oven required. No fuss. Just patience to wait until tomorrow, which honestly is the hardest part.
Pro Tips
- Seriously, wait until the next day. The overnight rest is what turns crackers into that soft, pastry-like texture
- Make the chocolate glaze while the pudding layers set so everything goes together efficiently
- Beat the glaze until smooth before spreading. Any lumps in the cocoa will show on top
- Cover tightly with plastic wrap touching the surface to prevent a skin from forming
Ingredients
Directions
Butter 13 x 9 inch pan and cover bottom with layer whole graham crackers.
Mix pudding mix and milk beating well.
Fold in whipped topping.
Spread half of mixture over crackers in pan.
Cover with another layer of crackers.
Spread remaining mix over crackers. Top with a layer of crackers.
In saucepan, combine sugar, salt, cocoa and milk.
Bring to a boil and boil one minute.
Remove from heat and add butter and vanilla.
Beat until smooth and spread on top of crackers.
Refrigerate. Much more delicious if not served until next day.
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