Description
This chocolate eclair cake with homemade icing is a no-bake dessert that layers graham crackers, vanilla pudding, and rich chocolate icing. It’s quick to assemble, perfect for making ahead, and always a hit at gatherings.
Ingredients
1 box graham crackers
2 (3.4 oz) packages instant vanilla pudding mix
3 cups cold whole milk
1 (8 oz) container whipped topping
1/4 cup unsweetened cocoa powder
1 cup granulated sugar
1/4 cup whole milk (for icing)
1/4 cup butter
1 tsp vanilla extract
Instructions
1. Whisk pudding mix and 3 cups cold milk until thick.
2. Fold in whipped topping until smooth.
3. Layer graham crackers in bottom of 9×13 dish.
4. Spread half the pudding mixture over crackers.
5. Add another graham layer, then rest of pudding.
6. Top with a final layer of graham crackers.
7. Make icing: In saucepan, combine sugar, cocoa, 1/4 cup milk, and butter.
8. Stir over medium heat until smooth and slightly thickened.
9. Remove from heat, stir in vanilla.
10. Let icing cool slightly, then pour over top.
11. Refrigerate for at least 8 hours or overnight before serving.
Notes
Best made the night before for ideal texture.
Use chocolate pudding for a richer twist.
Store leftovers covered in the fridge up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28g
- Sodium: 290mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
Keywords: chocolate eclair cake, no bake cake, homemade icing