This dessert is also ideal for making well in advance thanks to its make-ahead, keep-chilled nature. That means it’s perfect for warm weather potlucks, barbecues, even weddings or showers when you need something sweet that can hold up with crowd-pleasing results.
Personally, I love that this chocolate eclair cake just gets even better the longer it sits and lets those flavors meld together. There’s something so gloriously nostalgic and old-fashioned about slicing into a chilled, ultra-rich layered dessert like this straight from the icebox.
No matter when, how or why you make it, this no-bake chocolate eclair cake is guaranteed to be an instant classic. It’s the perfect way to enjoy all those diner dessert flavors with barely any work at all. Just sit back, take a bite, and savor each luscious and creamy chilled forkful of pure nostalgic decadence!
No-Bake Chocolate Eclair Cake
Ingredients:
For the Filling:
2 (3 oz) packages instant vanilla pudding mix
3 cups milk
1 (8 oz) container frozen whipped topping, thawed
For Layering:
1 (16 oz) package chocolate graham crackers
For the Chocolate Topping:
1/4 cup milk
1/3 cup unsweetened cocoa powder
1 cup white sugar
2 tbsp butter
1 tsp vanilla extract
Instructions:
see next page
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