This easy no-bake chocolate eclair cake layers graham crackers with a creamy vanilla pudding and Cool Whip filling, finished with a smooth chocolate frosting. Chilled to set and ready to slice and serve for any occasion.
Equipment
- 9x13 pan
- Whisk
- Mixing Bowl
- Spatulas
- Foil
- Measuring Cups
- Measuring Spoons
Ingredients
- 1 box graham crackers
- 2 small packages Jell-O instant French vanilla pudding
- 3 ½ cups milk
- 9 oz cool whip
- 3 tbsp cocoa powder sifted
- 1 tbsp canola oil
- 2 tbsp light corn syrup
- 2 tsp vanilla
- 3 tbsp butter melted
- 1 ½ cups powdered sugar sifted
- 3 tbsp milk
Instructions
- Lightly grease a 9x13 pan. This dessert completely fills the pan so make sure it’s not smaller than 9x13!
- Line the bottom of the pan with a single layer of whole graham crackers
- In a bowl, mix the pudding with 3 ½ cups of milk, then whisk for two minutes
- Add in cool whip and combine
- Pour half of the pudding mixture over the layer of graham crackers in your pan. Spread evenly over the top
- Place another layer of whole graham crackers on top of the layer of pudding mixture
- Pour the remaining pudding mixture over the graham cracker layer, spreading evenly
- Top with another layer of crackers and place in the refrigerator for two hours
- Whisk together the cocoa powder and canola oil in a bowl and then add in the remaining ingredients - corn syrup, vanilla, butter, powdered sugar, and 3 tablespoons of milk. Whisk until combined and you have a smooth chocolate frosting
- Pour the frosting evenly over the top of the cake, spreading with a spatula as needed
- Cover and refrigerate the cake for 24 hours
- Slice and serve cold!
