Quick way to grow a 5-layer Chocolate Eclair Cake
This no-bake dessert layers graham crackers with rich vanilla pudding, cool whip, and a decadent chocolate frosting, creating a simplified eclair experience perfect for a quick treat.
Equipment
- medium bowl
- whisk
- 9x13 inch pan
- saucepan (for melting butter)
Ingredients
Cake Layers
- 1 box Honey Graham Crackers enough to make 5 layers in a 9x13 pan
Pudding Layer
- 2 boxes Instant Vanilla Pudding
- 3 cups milk
- 1 container Cool Whip
Chocolate Frosting
- 1/4 cup unsweetened cocoa powder
- 1 cup Powdered Sugar
- 2 tablespoons milk
- 1 teaspoon Vanilla Extract
- 1/4 cup Salted Butter
Instructions
Assemble Pudding Layer
- In a medium bowl, whisk together the instant vanilla pudding and milk until smooth, then gently fold in the cool whip.
Layer the Cake
- Arrange a single layer of graham crackers at the bottom of a 9x13 inch pan, breaking them as needed to fit. Spread one-fifth of the pudding mixture evenly over the graham crackers.
Continue Layering
- Repeat the graham cracker and pudding mixture layers three more times, ensuring each pudding layer is smooth. For the fifth and final layer, place graham crackers on top of the fourth pudding layer.
Prepare Frosting
- In a separate bowl, melt the salted butter, then whisk in the unsweetened cocoa powder, powdered sugar, milk, and vanilla extract until the frosting is smooth and free of lumps.
Finish and Chill
- Pour the chocolate frosting over the top layer of graham crackers, spreading it evenly. Refrigerate the cake for at least 4 hours, or preferably overnight, to allow it to set completely before serving.
Notes
For best results, make the cake the day before and let it chill overnight. You can substitute French vanilla pudding for a richer flavor, or use chocolate graham crackers for an extra chocolatey dessert.