This chocolate éclair dessert is the very best! My favorite person in the world, Patty, my second mother, taught me this simple and wonderful dish.
Ingredients
2 (3.5 oz) package of instant vanilla pudding mix
1 (8 oz) container of whipped topping (COOL WHIP) thawed
2 sleeves graham cracker squares
1 (16 oz) tub chocolate frosting
How To Make No Bake Chocolate Eclaire Cake
In a medium bowl, combine the pudding mix, milk, and Cool Whip.
In a 9 x 13 baking dish, place a single layer of graham cracker squares on the bottom. You may need to split them up somewhat to have enough crackers to cover the bottom of your plate.
Place half of the pudding mixture on top of the crackers.
Spread another layer of graham crackers over the pudding mixture.
Then, pile the remaining half of the pudding mixture on top of the crackers.
Top with a final layer of Graham crackers.
Put plastic wrap over the dish and refrigerate for 30 minutes to an hour to allow pudding to set.
When ready, melt the chocolate frosting in the microwave for about 15 seconds (remove the cover and aluminum foil top first).
Take out and whisk the icing. It should be easy to disseminate now.
Remove the plastic wrap from the plate and apply chocolate frosting evenly on the top layer of graham crackers.
Place plastic wrap over the dish and refrigerate overnight.
This dessert becomes better with time. The graham crackers require plenty of time to soften up.
Once ready, slice and serve.
Recipe Card
Chocolate Eclair Cake
Ingredients
- 2 3.5 oz package of instant vanilla pudding mix
- 1 8 oz container of whipped topping (COOL WHIP) thawed
- 3 cups milk
- 2 sleeves graham cracker squares
- 1 16 oz tub chocolate frosting
Instructions
- In a medium bowl, combine the pudding mix, milk, and Cool Whip.
- In a 9 x 13 baking dish, place a single layer of graham cracker squares on the bottom. You may need to split them up somewhat to have enough crackers to cover the bottom of your plate.
- Place half of the pudding mixture on top of the crackers.
- Spread another layer of graham crackers over the pudding mixture.
- Then, pile the remaining half of the pudding mixture on top of the crackers.
- Top with a final layer of Graham crackers.
- Put plastic wrap over the dish and refrigerate for 30 minutes to an hour to allow pudding to set.
- When ready, melt the chocolate frosting in the microwave for about 15 seconds (remove the cover and aluminum foil top first).
- Take out and whisk the icing. It should be easy to disseminate now.
- Remove the plastic wrap from the plate and apply chocolate frosting evenly on the top layer of graham crackers.
- Place plastic wrap over the dish and refrigerate overnight.
- This dessert becomes better with time. The graham crackers require plenty of time to soften up.
- Once ready, slice and serve.