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Simple No Bake Chocolate Éclair Cake


Description

This easy NO BAKE chocolate éclair cake has all the flavors you expect when you bite into an éclair but in a sinfully delicious cake!


Ingredients

Scale

FOR THE PUDDING FILLING:

  • 2 (3.5 oz) packages of instant vanilla pudding mix
  • 1 (8 oz.) container of whipped topping (COOL WHIP), thawed
  • 3 cups whole milk

FOR THE CHOCOLATE GLAZE:

  • 1 cup semisweet chocolate chips
  • 3/4 cup heavy cream
  • 5 Tablespoons light corn syrup

CRUST LAYER:

  • 2 package of graham cracker squares

Instructions

TO MAKE THE CAKE:

  1. In a medium bowl, mix together the pudding mix and milk according to the pie instructions on the box. Gently fold in the Cool Whip until incorporated.
  2. In an 9 x 13 baking dish, arrange a single layer of graham cracker squares on the bottom.
  3. Spread half of the pudding mixture on top of the crackers.
  4. Layer another layer of graham crackers over the pudding mixture.
  5. Then layer the other half of the pudding mixture on top of crackers.
  6. Top with a final layer of graham crackers.

TO MAKE THE CHOCOLATE GLAZE:

  1. Add the chocolate chips, heavy cream and corn syrup to a microwave safe bowl. Microwave 1-2 minutes stirring every 30 seconds until smooth. Let glaze cool in the refrigerator for 5 minutes then pour evenly over the graham crackers.
  2. Cover the cake with plastic wrap and let chill for 8 hours before serving.

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