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No-Bake Chocolate Eclair Cake

This no-bake dessert layers chocolate graham crackers with a creamy vanilla pudding and whipped topping mixture, all finished with a rich chocolate glaze. It requires significant chilling time to allow the crackers to soften, resulting in a delightful texture reminiscent of a classic eclair.
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Total Time 2 hours 25 minutes
Course lunch/dinner
Cuisine American
Servings 12 people
Calories 4517.3 kcal

Equipment

  • 1 Large Mixing Bowl For preparing the pudding mixture.
  • 1 Whisk For thoroughly combining the pudding mix and milk.
  • 1 9x13 inch Baking Dish For assembling the cake layers.
  • 1 Small Saucepan For preparing the chocolate glaze.
  • 1 Spatula or Offset Spatula For spreading the pudding mixture evenly.

Ingredients
  

Main

  • 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
  • 1/3 cup unsweetened cocoa powder
  • 1 cup white sugar
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract

Instructions
 

  • In a large bowl, whisk together the instant vanilla pudding mixes and 3 cups milk for at least 2 minutes, until thickened; set aside for 5 minutes.
  • Gently fold the thawed whipped topping into the prepared vanilla pudding mixture until well combined.
  • Arrange a single layer of chocolate graham crackers in the bottom of a 9x13 inch baking dish, breaking them as needed to fit.
  • Evenly spread half of the pudding mixture over the graham cracker layer.
  • Place another layer of chocolate graham crackers over the pudding mixture.
  • Spread the remaining pudding mixture over the second layer of graham crackers.
  • Top with a final layer of chocolate graham crackers.
  • In a small saucepan, combine 0.25 cup milk, unsweetened cocoa powder, white sugar, and butter; bring to a boil over medium heat, stirring constantly, then remove from heat and stir in vanilla extract.
  • Pour the warm chocolate glaze evenly over the top layer of graham crackers.
  • Cover the dish and refrigerate for at least 4 hours, or preferably overnight, to allow the crackers to soften and the cake to set.

Notes

1. Ensure the instant pudding is mixed thoroughly and allowed to set slightly before folding in the whipped topping to prevent a runny consistency. 2. For the chocolate glaze, gently melt the butter with milk, sugar, and cocoa, stirring constantly to avoid scorching. The goal is a smooth, pourable consistency. 3. The chilling time is crucial for the cake to set properly and for the graham crackers to soften to a cake-like texture, mimicking the eclair pastry. Don't rush this step for optimal results. 4. Consider using homemade whipped cream for a richer flavor profile, or a touch of espresso powder in the chocolate glaze to deepen its complexity.