Description

This classic chocolate eclair cake is an easy no-bake dessert that’s perfect for potlucks and family gatherings. Layers of creamy filling, graham crackers, and rich chocolate frosting come together for a simple, crowd-pleasing treat everyone loves.

Ingredients

1 and 1/2 boxes graham crackers

2- 5.1oz. boxes instant vanilla pudding mix

5 cups milk, whole or 2%

1/2 cup sour cream

1/2 of an 8oz. tub of cool whip, thawed

1 16oz. tub chocolate frosting

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Instructions

In a large bowl add pudding mix, and milk, whisking thoroughly.
To pudding mix, add sour cream and cool whip, whisking until combined.
In the bottom of a 9×13 pan, place a single layer of graham crackers, breaking or cutting crackers with a serrated knife, to cover the bottom.
Scoop 1/3 of the pudding mixture onto cracker layer, about 2 cups, spreading into even layer with spoon or offset spatula.
Repeat layering twice, ending with a graham cracker layer.
Stir tub frosting to loosen, alternately microwave frosting for 15-20 seconds to help make easier to spread. Top graham cracker layer with frosting, spread into an even layer, so no pudding or crackers show.
Cover cake, and refrigerate for 3-4 hours, until crackers have softened and can be sliced. Enjoy!

Notes

Ingredients Notes:

The smaller 3.4oz box of instant pudding can be used, will need 3 boxes, and same amount of milk.

Any graham cracker flavor could be used, this recipe calls for regular graham crackers, but honey or even chocolate could be used.
This recipe only works with “instant” vanilla pudding, not the cook and serve variety.
Milk alternatives like soy, almond, or oat, can be used in place of regular milk. This will affect the set of the pudding though, and less milk will be used. Pudding will have a softer set than with regular milk.
If using the 3.4 oz box of pudding mix, the recipe will use 4 boxes instead of 3 with still 5 cups of liquid milk alternative.
If using the 5.1oz box of pudding, the recipe will use 3 boxes instead of 2 with 6 ½ cups of milk alternative.

Storage: Cover the dessert with plastic wrap and refrigerate for up to 4 days.

Freezing: You can freeze this easy no-bake dessert by covering it with plastic wrap, then a layer of foil and freezing for up to 2 months. Thaw overnight in the refrigerator to enjoy the following day.

Prep Time: 20 minutes
Chill Time: 4 hours
Category: Dessert
Method: No Bake
Cuisine: American

Nutrition

Serving Size: 1 helping
Calories: 286
Sugar: 43.7 g
Sodium: 387.3 mg
Fat: 8.7 g
Saturated Fat: 3.2 g
Trans Fat: 0 g
Carbohydrates: 48.7 g
Fiber: 0.6 g
Protein: 5 g
Cholesterol: 6.3 mg