No bake Chocolate Eclair Cake

This easy no bake chocolate eclair cake recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

Course: Dessert

Cuisine: American

Ingredients Method

Ingredients

Just got home from a get together with our friends and someone brought this dessert. It was delicious and was gobbled up. We forgot to get the recipe so I told them I’d get from recipezaar. I’m definitely going to make it. Your recipe is identical to what we had, thanks for posting it.
I’m so glad to see this easy-peasy recipe here. I’ve made it for years and it’s always popular. Whether you use whole milk or skim, it always turns out delicious. I don’t see the need to butter the pan, though – the crackers don’t stick to the pan. Thanks for posting this perennial favorite!
Thank u for posting this recipe……I have made many times and it is always a hit…so good that I can not make it too often as it is one of the desserts that I can’t resist…….I have absolutely no willpower when this is the dish in the frig……delicious and so easy to make!
This is incredible!! So easy and delicious I can’t believe it. I’ve made it twice in the past two weeks and it has gotten rave reviews from my guests. The second time I made it though I used vanilla pudding and added some vanilla extract to the filling and I think it came out better but it was a hit both ways! I love the chocolate glaze on this. It really does taste like an eclair and is so easy to make I can’t keep the ingredients on hand or I’ll be eating it all the time! Thanks for posting – I love it!
Ingredients
Filling:
boxes vanilla instant pudding 3.5 oz.
c. milk
container Cool Whip 8 oz.
Graham crackers
Topping:
/3 c. cocoa
c. sugar
/4 c. milk
stick butter 1/2 c.
tsp. vanilla
Need to make it the day before you plan to eat it to give it time to soak the pudding stuff into the graham crackers.

Method

For the filling:
Combine pudding mix and milk; beat. Stir in Cool Whip.
Place a layer of graham crackers in the bottom of a 9×13″ dish. Spread 1/2 of the pudding mixture over the graham crackers. Repeat with another layer of graham crackers and pudding; then top with a final layer of graham crackers.
For the topping:
Bring cocoa, milk, and sugar to a full rolling boil; boil about 1 minute, stirring very frequently. Remove from heat and cool one minute. Add butter and vanilla; stir until butter is melted.
Pour chocolate topping over the top layer of graham crackers.
Refrigerate overnight.
That’s it! Enjoy!
Source: FOOD.COM