Side Pannel
No-Bake Chocolate Eclair Cake
No-Bake Chocolate Eclair Cake
- Recipe Submitted by maryjosh on 10/03/2016
Ingredients List
- Filling:
- 1-3/4 cups whipping cream
- Optional - 3 Tablespoons sugar and 1 teaspoon vanilla extract
- 2 boxes instant vanilla pudding (4 servings each)
- 3 cups milk
- 1 box graham crackers (3 sleeves)
- Topping:
- ⅓ cups cocoa powder
- 1 cup sugar
- ¼ cup milk
- ½ cup butter
- 1 teaspoon vanilla extract
Directions
For the filling:
In a 9" x 13" dish, cover the entire bottom with a layer of graham crackers. (Approximately 1 full sleeve).
In a medium bowl, add the whipping cream (and optional 3 Tablespoons sugar and 1 teaspoon vanilla extract). Beat on medium-high speed for approximately 4 minutes until it turns into whipped cream.
In a large bowl, add 3 cups of milk and the 2 boxes of vanilla pudding. Beat it on medium speed for about 2 minutes.
Stir the whipping cream mixture into the pudding mixture until smooth and well combined.
Add half the pudding mixture over the bottom graham cracker layer in the 9" x 13" dish. Use a spatula to spread it evenly over the graham crackers.
Repeat with another layer of graham crackers and the rest of the pudding mixture.
Add a final layer of graham crackers on top.
For the topping:
In a small pot, add the cocoa, milk and sugar and bring to a full rolling boil. Boil for 1 minute stirring constantly.
Remove the pot from the heat and let cool for 1 minute. Keep stirring.
Add the butter and vanilla, stirring until the butter is melted and it forms a smooth chocolate glaze.
Immediatey pour over the top layer of graham crackers. It will spread out on its own, but tilt the dish as needed so that the entire top is covered.
Refrigerate over night.
In a 9" x 13" dish, cover the entire bottom with a layer of graham crackers. (Approximately 1 full sleeve).
In a medium bowl, add the whipping cream (and optional 3 Tablespoons sugar and 1 teaspoon vanilla extract). Beat on medium-high speed for approximately 4 minutes until it turns into whipped cream.
In a large bowl, add 3 cups of milk and the 2 boxes of vanilla pudding. Beat it on medium speed for about 2 minutes.
Stir the whipping cream mixture into the pudding mixture until smooth and well combined.
Add half the pudding mixture over the bottom graham cracker layer in the 9" x 13" dish. Use a spatula to spread it evenly over the graham crackers.
Repeat with another layer of graham crackers and the rest of the pudding mixture.
Add a final layer of graham crackers on top.
For the topping:
In a small pot, add the cocoa, milk and sugar and bring to a full rolling boil. Boil for 1 minute stirring constantly.
Remove the pot from the heat and let cool for 1 minute. Keep stirring.
Add the butter and vanilla, stirring until the butter is melted and it forms a smooth chocolate glaze.
Immediatey pour over the top layer of graham crackers. It will spread out on its own, but tilt the dish as needed so that the entire top is covered.
Refrigerate over night.
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