Decadent No-Bake Chocolate Eclair Cake
Indulge in the ultimate chocolate experience with this Decadent No-Bake Chocolate Eclair Cake. This delightful dessert combines layers of creamy French vanilla pudding and fluffy Cool Whip, all sandwiched between crispy honey graham crackers. Topped with a silky chocolate glaze, this cake is not only easy to prepare but also a showstopper at any gathering. Perfect for summer picnics or holiday feasts, this dessert will leave everyone craving more. Make it ahead of time and let the flavors meld overnight for the best results!
12
Servings
175
Calories
10
Ingredients
Ingredients
Honey graham crackers
1 (1 lb) box (Unopened for layering)
French vanilla instant pudding
2 packages (Prepare as per package instructions)
Cool Whip
1 (8 oz) container (Thawed)
Milk
3 cups (Cold for mixing)
Unsweetened chocolate
2 ounces (Chopped for melting)
Butter
3 tablespoons (Unsalted, for melting)
Milk
3 tablespoons (For chocolate glaze)
Karo syrup
2 tablespoons (Light or dark syrup works fine)
Vanilla extract
1 teaspoon (Pure for best flavor)
Powdered sugar
1 1/2 cups (Sifted, for glaze)
Instructions
1
Begin by preparing a buttered 9 x 12 inch dish, lining the bottom with a layer of honey graham crackers, breaking as necessary to fit.
2
In a large mixing bowl, combine the French vanilla instant pudding mix with the cold milk according to package instructions, whisking until thickened.
3
Gently fold the thawed Cool Whip into the pudding mixture until well incorporated and smooth.
4
Spread half of the pudding mixture evenly over the first layer of graham crackers in the dish.
5
Place a second layer of graham crackers on top of the pudding, ensuring even coverage.
6
Pour the remaining pudding mixture over the second layer of graham crackers, smoothing it out with a spatula.
7
Finish with a final layer of graham crackers, pressing them down gently.
8
For the chocolate glaze, melt the chopped unsweetened chocolate and butter in a saucepan over medium heat, stirring until smooth.
9
Once melted, remove the saucepan from heat and whisk in the milk, Karo syrup, vanilla extract, and sifted powdered sugar until glossy and well combined.
10
Carefully pour the chocolate glaze over the top layer of graham crackers, ensuring even distribution.
11
Cover the dish with plastic wrap and refrigerate overnight, allowing the flavors to blend and the cake to set.
Nutrition Information
2.75g
Fat
24.58g
Carbs
2.08g
Protein
12.08g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the Decadent No-Bake Chocolate Eclair Cake?
It is a layered dessert made with graham crackers, French vanilla pudding, and Cool Whip, topped with a homemade chocolate glaze.
How many servings does this recipe provide?
This recipe makes approximately 12 servings.
How many calories are in a single serving of this cake?
Each serving contains 175 calories.
What type of pudding mix is used for the filling?
The recipe uses two packages of French vanilla instant pudding mix.
What kind of crackers are required for the layers?
Honey graham crackers are used to create the base and middle layers.
How much fat is contained in one serving?
There is 2.75g of fat per serving.
What is the carbohydrate count per serving?
Each serving has 24.58g of carbohydrates.
How much protein is in each serving?
There is 2.08g of protein per serving.
What is the sugar content of this dessert?
Each serving contains 12.08g of sugar.
What size dish is needed for this recipe?
You should use a buttered 9 x 12 inch dish.
How long must the cake be refrigerated before serving?
The cake needs to be refrigerated overnight to allow the flavors to blend and the crackers to soften.
Is any baking involved in this recipe?
No, this is a completely no-bake dessert.
How many total ingredients are used in this cake?
The recipe requires 10 ingredients.
What type of chocolate is used for the glaze?
The glaze is made with 2 ounces of chopped unsweetened chocolate.
What is the purpose of Karo syrup in the recipe?
Two tablespoons of Karo syrup are used to make the chocolate glaze glossy.
How much Cool Whip is needed for the filling?
One 8 oz container of thawed Cool Whip is folded into the pudding.
How much milk is used for the pudding layer?
Three cups of cold milk are mixed with the instant pudding.
Does the glaze require milk?
Yes, three tablespoons of milk are whisked into the glaze.
What type of butter is recommended for the chocolate glaze?
The recipe calls for 3 tablespoons of unsalted butter.
How much powdered sugar is used in the glaze?
The glaze uses 1 1/2 cups of sifted powdered sugar.
Why should the powdered sugar be sifted?
Sifting prevents lumps and ensures the chocolate glaze is smooth.
How many layers of graham crackers are in this cake?
There are three layers of graham crackers in the assembly.
Should the Cool Whip be frozen or thawed?
The Cool Whip must be thawed before it is folded into the pudding mixture.
How is the pudding mixture prepared?
Whisk the pudding mix with cold milk until thickened, then gently fold in the Cool Whip.
Can I use light or dark Karo syrup?
Either light or dark Karo syrup works fine for the glaze.
What kind of vanilla extract is best for this recipe?
Pure vanilla extract is recommended for the best flavor.
When is the chocolate glaze added to the cake?
The glaze is poured over the final layer of graham crackers before refrigeration.
Is this recipe suitable for parties?
Yes, it is described as a showstopper for summer picnics and holiday feasts.
What is the primary flavor of the pudding?
The pudding used is French vanilla.
How do you ensure the graham crackers fit the dish?
You can break the crackers as necessary to fit the bottom and top of the dish.