Source: Freepik
Old-Fashioned No-Bake Chocolate Eclair Cake
This decadent Chocolate Eclair Cake is a crowd-pleaser, with good quality dark chocolate in the ganache, which enhances the overall flavor and adds a touch of sophistication.
Ingredients
- 2 packages of instant vanilla pudding
- 3 cups of milk
- 1 package of cream cheese, softened
- 1 container of whipped topping, thawed
- 1 Package of graham crackers
- 1⁄2 Cup of unsalted butter
- 1 Cup of granulated sugar
- 0.3 Cup of unsweetened cocoa powder
- 2 teaspoons of pure vanilla extract
- 1⁄2 Cup of good quality dark chocolate (optional)
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Directions
Begin by whisking together the instant pudding and milk until it starts to thicken. This usually takes around 2-3 minutes.
Add the softened cream cheese to the pudding mixture. Be sure to mix well until there are no lumps. My recommendation is to use a hand mixer for a smoother mixture.
Fold in the whipped topping gently to keep the mixture light and fluffy.
Next, prepare a 9x13-inch baking dish by layering the bottom with a single layer of graham crackers.
Pour half of the creamy pudding mixture over the layer of graham crackers, spreading evenly.
Repeat another layer of graham crackers and then the rest of the pudding.
Finish it with one last layer of graham crackers on top.
To make the chocolate icing, combine the butter, sugar, and cocoa in a saucepan over medium heat. Cook until the mixture comes to a low boil, then remove it from the heat and stir in the vanilla extract and dark chocolate (if using). Keep stirring until the chocolate has fully melted and the sauce is smooth.
Pour the warm chocolate icing over the top layer of graham crackers and smooth it out with a spatula.
Cover the cake and refrigerate for at least 4 hours or ideally overnight for the best results. The graham crackers will soften, making them cake-like, and the flavors will meld beautifully.