Easy to make, hard to forget.
A good chocolate eclair is one of life’s simple pleasures. The delicate pastry is filled with a sweet creamy filling flavored with vanilla and then topped with a chocolate glaze or drizzle. Whoever thought up the chocolate eclair is a hero in my book. If, like me, you’ve been obsessed with chocolate eclairs since childhood then this no-bake cake version of the beloved treat is a no brainer.
8h prep time
2 3.4-oz packages instant vanilla pudding
3 1/2 cups milk
1 8-oz container whipped frozen topping, thawed (or fresh whipped cream)
1 14-box graham crackers
1 16-oz can dark chocolate frosting
In a large bowl whip milk with pudding mix until completely smooth. Fold in dessert topping or whipped cream.
In a 9×13-inch baking or serving dish create a single layer of graham crackers in the bottom. Pour half the pudding over the top and spread pudding smooth and even with spoon or offset spatula.
Top with another layer of graham crackers and then pour the rest of the pudding on top of that. Use a knife, rubber spatula, or offset spatula to smooth top pudding layer.
Gently spread the frosting over the top of the pudding. Refrigerate for 4-8 hours (or overnight) before serving.