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bake chocolate eclair cake

Looking for a delicious dessert that's easy to make? The no-bake chocolate eclair cake is perfect. It has layers of graham crackers, creamy vanilla pudding, and chocolate on top. It's a treat that everyone will love.
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Ingredients Equipment Method

Ingredients
  

  • 2 3.4 oz boxes instant vanilla pudding mix
  • 3 cups cold milk
  • 1 8 oz container whipped topping (Cool Whip), thawed
  • 1 box graham crackers
  • 1 can 16 oz chocolate frosting

Equipment

  • ✔ Mixing Bowl – For preparing the pudding mixture.
  • ✔ Whisk or Hand Mixer – To mix the pudding and milk smoothly.
  • ✔ Rubber Spatula – For folding in the whipped topping and spreading layers.
  • ✔ 9x13-inch Baking Dish – The perfect size to layer the cake.
  • ✔ Measuring Cups – To measure milk accurately.
  • ✔ Microwave-Safe Bowl – If warming the frosting before spreading.
  • ✔ Offset Spatula or Butter Knife – To evenly spread the pudding and chocolate frosting.
  • ✔ Plastic Wrap or Aluminum Foil – For covering the cake while chilling.
  • ✔ Refrigerator – To set the cake properly before serving.

Method
 

  1. In a large bowl, whisk together the vanilla pudding mix and cold milk for about 2 minutes until thickened.
  2. Gently fold in the whipped topping until smooth.
  3. In a 9x13-inch baking dish, layer graham crackers to cover the bottom.
  4. Spread half of the pudding mixture over the crackers.
  5. Add another layer of graham crackers, then spread the remaining pudding mixture on top.
  6. Finish with a final layer of graham crackers.
  7. Microwave the chocolate frosting for 15-20 seconds to soften, then spread evenly over the top layer of crackers.
  8. Cover and refrigerate for at least 4 hours or overnight for best results.
  9. Slice, serve, and enjoy!