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No Bake Chocolate Eclair Cake
This chocolate eclair cake is one my favorite dessert to make for parties! I never have any leftovers.
FAQs:
- What ingredients will I need for this recipe? You will need vanilla pudding mix, vanilla extract, whip topping, graham crackers, nutella, chocolate chips, heavy cream and butter.
- What supplies and baking equipment will I need? You will need a 8×12 or 9×13 dish, mixing bowl, measuring cups and spoons, hand mixer or a stirring spoon or spatula.
- How long will it take to make this recipe? It will take about 20 minutes to gather the ingredients and mix them together. Assembly will take about 5 minutes and it will take about 2 hours to set or you can leave it in the refrigerator overnight.
- How should I store my cake? Store your cookies in an airtight container in the refrigerator.
Tips:
- Gather all your ingredients at once and prepare equipment ahead of time. Make sure all your ingredients are at room temperature unless mentioned to keep chilled.
- Make sure you “fold” in your whipped topping so you don’t deflate the mixture
- Don’t let your graham crackers overlap, break them if you need to to keep the layers single.
- When melting chocolate in the microwave you need to be careful not to “cook” the chocolate and cause it to seize up (get hard). Melt in smaller time settings more often to make sure it doesn’t get hot. If it does seize, you can try and add a little more heavy cream to see if it loosens.
Eclair Cake
Servings 12
Ingredients
- 2 3.4 oz packages instant vanilla pudding
- 2 teaspoons vanilla extract or paste
- 3 cups whole milk
- 1 8 oz container whipped topping thawed
- 1 -2 sleeves of graham crackers how many will depend on pan size
Chocolate Sauce Topping:
- 1 cup nutella
- 1 cup semisweet chocolate chips
- ¼ cup heavy cream keep chilled
- 1 tablespoon unsalted butter
Instructions
- In a large bowl add vanilla pudding mix, vanilla and whole milk. Mix together with a hand mixer or spoon until all ingredients are mixed in well. Let it set for a few minutes to let pudding set up.
- Fold the container of whipped topping into the pudding mix trying not to deflate the whip topping.
- In a 8×12 / 9×13 dish add one layer of graham crackers, don’t overlap. Spread ½ of the pudding mixture on top of the crackers, trying not to move them.
- Layer another single row of graham crackers on top of the pudding. Spread the other half of the pudding on top of the second layer of graham crackers.
- Top pudding with a third single layer of graham crackers. Place in the refrigerator while you make chocolate sauce.
- In a microwave safe bowl add nutella, chocolate chips, heavy cream and butter. Place the bowl in the microwave and heat for 20 seconds. Stir chocolate slowly so chocolate doesn’t seize. If chocolate chips are not completely melted, heat for about 10 seconds more.
- Remove cake from refrigerator. While the sauce is still warm, spread (or pour) sauce over the top graham cracker layer trying not to move the single layer. Spread the sauce evenly over crackers.
- Place back in the refrigerator for about 6 hours or overnight to let the cake set up (and soften the graham crackers).
