No Bake Eclair Cake is an easy dessert to make and serve for any occasion. Everyone will like this quick icebox cake, which is made with rich vanilla pudding blended with whipped cream and placed between graham crackers before being topped with sweet chocolate icing.
Chocolate Eclair Cake is an excellent choice. After being chilled for a few hours, it is best served the first or second day. For an even firmer texture, I occasionally freeze it for an hour before serving. It’s fantastic!
2 (3.5 ounce) packet quick vanilla pudding mix
1 container (8 oz) whipped topping (COOL WHIP) thawed
3 quarts milk
2 graham cracker square sleeves
1 (16 oz) chocolate frosting tub
How to Make a No-Bake Cake Eclair Chocolate Cake:
In a medium mixing dish, combine the pudding mix, milk, and Cool Whip.
Arrange graham cracker squares in a single layer on the bottom of a 9 × 13 baking dish. To get enough crackers to cover the bottom of the dish, you may need to split them up a little.
Half of the pudding mixture should be spread on top of the crackers.
Over the pudding mixture, add another layer of graham crackers.
Then, on top of the crackers, add the remaining half of the pudding mixture.
Finish with a layer of graham crackers.
Place the dish in the fridge for 30 minutes to an hour to allow the pudding to set.
When ready, microwave the chocolate frosting for about 15 seconds to soften (remove lid and aluminum foil top before microwaving).
Remove and whisk the frosting. It should be easy to disseminate now.
Remove the plastic wrap from the plate and spread the chocolate frosting evenly over the top layer of graham crackers.
Wrap the dish in plastic wrap and place it in the refrigerator to cool overnight.
This dessert improves with age. The graham crackers require a long time to soften.
When finished, slice and serve!
