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No-Bake Chocolate Eclair Cake—a chilled, creamy classic layered with graham crackers, silky vanilla pudding, whipped topping, and a rich chocolate glaze.

No-Bake Chocolate Eclair Cake

No-Bake Chocolate Eclair Cake—a chilled, creamy classic layered with graham crackers, silky vanilla pudding, whipped topping, and a rich chocolate glaze.
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Ingredients Equipment Method Notes

Ingredients
  

  • - 1 box 14.4 oz graham crackers
  • - 2 3.4 oz packages instant vanilla pudding mix
  • - 3 cups cold milk
  • - 1 8 oz tub whipped topping (Cool Whip), thawed
  • - 1 16 oz can chocolate frosting or ganache

Equipment

  • 9×13-inch baking dish
  • Large mixing bowl
  • whisk
  • Microwave (for softening frosting)
  • Spatula or offset knife
  • Plastic wrap or foil (for covering)

Method
 

  1. In a large bowl, whisk pudding mix with cold milk for 2 minutes until thick.
  2. Fold in thawed whipped topping until smooth.
  3. In a 9x13-inch dish, layer graham crackers on the bottom.
  4. Spread half of the pudding mixture on top.
  5. Add another layer of graham crackers, followed by the remaining pudding.
  6. Top with one last layer of graham crackers.
  7. Microwave frosting for 15–20 seconds and spread over top.
  8. Cover and refrigerate for at least 4 hours or overnight before slicing and serving.
Optional:
  1. - Use chocolate graham crackers for double chocolate flavor.
  2. - Add sliced bananas or strawberries between layers.
  3. - Try different pudding flavors like cheesecake or banana cream.

Notes

Notes:
- Best when made ahead and chilled overnight.
- Store leftovers in fridge for up to 5 days.
- Freezes well if pre-sliced and wrapped individually.