No bake Chocolate Eclair Cake!!!

And you won’t believe how ridiculously easy it is to prepare – you need just 15 minutes and 5 ingredients! While this no bake eclair cake is quick and easy to prepare, it does need at least 6 hours to set up properly. I recommend making it the night before you plan to serve it.

I love to whip this one up for holidays, summer potlucks and gatherings, since it takes virtually no time but it looks and tastes like you labored over it forever. Everyone LOVES it.

Ingredients

Filling:

2 (3.5 oz.) boxes vanilla instant pudding
3 c. milk
1 (8 oz.) container Cool Whip
Graham crackers

Topping:

 

⅓ c. cocoa
1 c. milk
1 stick (1/2 c.) butter (or margarine)
1 tsp. vanilla

Instructions

For the filling:

1. Combine pudding mix and milk; beat. Stir in Cool Whip.
2. Place a layer of graham crackers in the bottom of a 9×13″ dish. Spread 1/2 of the pudding mixture over the graham crackers. Repeat with another layer of graham crackers and pudding; then top with a final layer of graham crackers.

For the topping:

3. 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.
4. Pour chocolate topping over the top layer of graham crackers.
5. Refrigerate overnight.
   That’s it! Enjoy!

Notes:
Need to make it the day before you plan to eat it to give it time to soak the pudding stuff into the graham crackers.

No bake Chocolate Eclair Cake!!!

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Recipe by Alexandra Course: All Word Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

0

minutes

1

Cook Mode

Keep the screen of your device on

Ingredients

• Filling:

• 2 2 boxes vanilla instant pudding

• 3 c. 3 milk

• 1 container 1 Cool Whip

• Graham crackers

• Topping:

• ⅓ c. cocoa

• 1 c. 1 milk

• 1 1 stick (1/2 c.) butter (or margarine)

• 1 tsp. 1 vanilla

Directions

• For the filling:
• Combine pudding mix and milk; beat. Stir in Cool Whip.
• Place a layer of graham crackers in the bottom of a 9×13″ dish. Spread 1/2 of the pudding mixture over the graham crackers. Repeat with another layer of graham crackers and pudding; then top with a final layer of graham crackers.
• For the topping:
• 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 overnight.
• That’s it! Enjoy!

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