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No Bake Chocolate Éclair Cake: A Decadent Dessert Without the Oven
If you love chocolate, cream, and ease in equal measure, the No Bake Chocolate Éclair Cake is about to become your new favorite dessert. This classic treat is indulgent yet surprisingly simple to make. With layers of graham crackers, creamy vanilla pudding, and a luscious chocolate topping, it captures the flavor of traditional chocolate éclairs without the hassle of baking choux pastry. Perfect for potlucks, family gatherings, or a weekend treat, this dessert is as versatile as it is delicious.
Ingredients
For the Layers:
- 1 package (14–16 sheets) graham crackers
- 2 packages (3.4 oz each) instant vanilla pudding mix
- 3 cups cold milk
- 1 container (8 oz) whipped topping, thawed (or use homemade whipped cream)
For the Chocolate Glaze:
- 1 cup semi-sweet chocolate chips
- ½ cup unsalted butter
- ¼ cup milk
- 1 teaspoon vanilla extract
Optional: chopped nuts or sprinkles for garnish
Step-by-Step Method
Step 1: Prepare the Vanilla Pudding
- In a medium mixing bowl, combine the instant vanilla pudding mix and cold milk.
- Whisk vigorously for 2 minutes until the pudding thickens.
- Gently fold in the whipped topping until smooth and creamy. This mixture will form the rich, fluffy filling of your cake.
Tip: Folding in the whipped topping slowly prevents deflating the airy texture.
Step 2: Assemble the First Layer
- Choose a 9×13-inch baking dish or pan.
- Lay a single layer of graham crackers across the bottom, breaking pieces to fit as needed.
- Spread half of the pudding mixture evenly over the crackers.
Tip: Dip graham crackers briefly in milk if you want them softer and more pudding-infused—but don’t soak them too long, or they’ll become mushy.
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