No-bake chocolate eclair

1. Prepare the Vanilla Pudding

  1. Mix Pudding: In a large mixing bowl, combine the instant vanilla pudding mix with 3 cups of whole milk.
  2. Whisk: Whisk the mixture until it thickens. This usually takes about 2-3 minutes.

2. Layer the Graham Crackers and Pudding

  1. First Layer: In a 9×13-inch baking dish, arrange a layer of graham crackers to cover the bottom.
  2. Add Pudding: Spread half of the prepared vanilla pudding over the graham crackers.
  3. Second Layer: Place another layer of graham crackers over the pudding.
  4. Top with Pudding: Spread the remaining pudding over the second layer of graham crackers.
  5. Final Layer: Add a final layer of graham crackers on top of the pudding.

3. Prepare the Chocolate Topping

  1. Melt Chocolate: Place the semi-sweet chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval, until the chocolate is fully melted and smooth.

4. Finish the Cake

  1. Top with Chocolate: Pour the melted chocolate over the top layer of graham crackers, spreading it evenly with a spatula.
  2. Chill the Cake: Cover the baking dish and refrigerate for at least 4 hours, or preferably overnight, to allow the graham crackers to soften and the layers to set.

5. Serve

  1. Cut and Serve: Once set, cut the cake into squares and serve chilled.
  2. Enjoy: Savor each bite of this creamy, chocolatey, no-bake dessert!

Tips for the Best No-Bake Éclair Cake

  • Use Full-Fat Milk: Whole milk helps to create a richer and creamier pudding.
  • Chill Properly: Refrigerating the cake overnight ensures the best texture as the graham crackers will soften and the flavors will meld beautifully.
  • Optional Toppings: For an extra touch, you can sprinkle some chopped nuts or shaved chocolate over the top before chilling.

Enjoy your delightful No-Bake Chocolate Éclair Cake, a dessert that’s sure to be a hit at any event or a sweet treat for yourself!

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