Easy No-Bake Chocolate Eclair Cake Recipe

Ingredients

• 2 (3 ounce) packages instant vanilla pudding mix
• 3 cups milk
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (16 ounce) package chocolate graham crackers
• 0.25 cup milk
• 0.33 cup unsweetened cocoa powder
• 1 cup white sugar
• 2 tablespoons butter
• 1 teaspoon vanilla extract

Instructions

1. In a large bowl, combine pudding mix and 3 cups of milk; mix well. Gently fold in whipped topping and beat with a mixer for about 2 minutes until smooth.
2. In a lightly buttered 9x13 inch baking dish, create a base layer by spreading graham crackers evenly across the bottom.
3. Spread half of the prepared pudding mixture evenly over the graham cracker layer, then add another layer of graham crackers. Spread the remaining pudding over the crackers; top the second pudding layer with a final layer of graham crackers.
4. To prepare the chocolate topping: In a medium saucepan over medium-high heat, combine 1/4 cup of milk, cocoa powder, and sugar. Bring to a boil and cook for 1 minute, then remove from heat and stir in butter and vanilla extract until smooth. Allow to cool slightly.
5. Pour the chocolate sauce evenly over the top graham cracker layer. Refrigerate the cake until it is completely set, then slice and serve.

Nutrition

• Calories: 414 kcal
• Fat Content: 15 g
• Fiber Content: 2 g
• Sugar Content: 50 g
• Sodium Content: 385 mg
• Protein Content: 5 g
• Cholesterol Content: 10 mg
• Carbohydrate Content: 65 g
• Saturated Fat Content: 10 g
• Unsaturated Fat Content: 0 g