Description
This no-bake Chocolate Eclair Cake is a deliciously creamy and easy dessert made with graham crackers, instant vanilla pudding, sour cream, Cool Whip, and chocolate frosting. It layers creamy vanilla pudding over crisp crackers and finishes with a rich chocolate frosting, creating a perfect eclair-inspired treat that requires no baking and only 6 simple ingredients.
Ingredients
Base
- 1 and ½ boxes graham crackers (about 12-18 crackers depending on brand)
Pudding Mixture
- 2 – 5.1 oz. boxes instant vanilla pudding mix
- 5 cups milk (whole or 2%)
- ½ cup sour cream
- ½ of an 8 oz. tub of Cool Whip, thawed (approximately 4 oz.)
Topping
- 1 16 oz. tub chocolate frosting
Instructions
- Prepare Pudding Mixture: In a large bowl, whisk together the instant vanilla pudding mix and milk thoroughly until smooth and slightly thickened.
- Add Creamy Ingredients: Fold in the sour cream and thawed Cool Whip to the pudding mixture, whisking gently until fully incorporated and smooth.
- Layer Graham Crackers: In the bottom of a 9×13-inch pan, arrange a single layer of graham crackers, breaking or cutting with a serrated knife as needed to cover the base evenly.
- Spread Pudding Layer: Pour about one-third of the pudding mixture (approximately 2 cups) onto the graham cracker layer and spread evenly using a spoon or offset spatula.
- Repeat Layers: Repeat layering two more times by adding graham crackers then pudding mixture, finishing with a final graham cracker layer on top.
- Apply Chocolate Frosting: Stir the tub of chocolate frosting to loosen it up. Microwave briefly in 15-20 second intervals if needed to make it more spreadable. Spread the chocolate frosting evenly over the top graham cracker layer so no pudding or crackers show.
- Chill: Cover the pan with plastic wrap and refrigerate the cake for 3 to 4 hours, or until the graham crackers soften enough to slice cleanly.
- Serve: Slice into 12 servings and enjoy this creamy, chocolatey no-bake dessert.
Notes
- Ensure the pudding mix is instant and requires no baking for ease and proper setting.
- Whole milk or 2% milk can be used; whole milk gives a richer flavor.
- If desired, substitute Cool Whip with homemade whipped cream for a fresher taste.
- Microwaving the frosting makes it easier to spread evenly without tearing the crackers.
- Leftover cake can be stored covered in the refrigerator for up to 3 days.
- For a dairy-free version, seek plant-based pudding mixes and frostings.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake, Layering
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 20 mg
