No Bake Chocolate Eclair Cake
Servings: 12 servings
Ingredients
Cake
- 7 ounces instant vanilla pudding - 2 boxes
- 3 cups milk
- 8 ounces whipped topping - one container
- 2 sleeves Graham crackers
Frosting
- ⅓ cup cocoa
- 1 cup sugar
- ¼ cup milk
- ½ cup butter
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, combine the pudding and milk. Whisk until combined.
- Gently fold in whipped topping.
- Place a single layer of graham crackers in the bottom of a 13x9 baking dish.
- Place half of the pudding mixture on top of the graham crackers.
- Top with another layer of graham crackers and spread the remaining pudding mixture on top.
- Add a final layer of graham crackers on top.
- Bring cocoa, milk, and sugar to a full rolling boil; boil about 1 minute, stirring very frequently.
- Remove from heat and cool one minute. Add butter and vanilla; stir until butter is melted.
- Pour chocolate topping over the top layer of graham crackers.
- Refrigerate over night.
Notes
- Add Different Crackers: Cinnamon graham crackers, chocolate graham crackers or honey graham crackers.
- Short cut tip: Feel free to use a premade chocolate ganache, chocolate glaze or use a store bought chocolate frosting, warm in the microwave to make spreadable.
- Variation tip: Sprinkle a few tablespoons of chocolate chips or crumbled candy pieces on the pudding layer for added fun.
- Alternate ingredient: Replace the pudding with a pastry cream. You can buy store bought or make your own.
- Dietary consideration tip: Low fat milk is a great way to lower the fat and calories in this dish.