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.
This recipe is a refrigerator cake, which means all you have to do is layer the ingredients and then let the fridge do the work for you. The filling in this case is made from vanilla pudding and frozen whipped topping. From experience I can say that white chocolate instant mousse, in the same aisle as the pudding mixes, also works really well here.
2 small (3.4oz) boxes of instant french vanilla pudding
3 cups cold milk
1 (8oz) tub cool whip
1 box (3 sleeves graham crackers)
6 Tbsp butter, room temperature
4 Tbsp milk
1 tsp vanilla
6 Tbsp unsweetened cocoa
1 1/2 cups powdered sugar
In a large bowl whisk the pudding with the milk. Allow to set up for a couple minutes in the fridge. Then fold in the cool whip.
In a 13×9″ pan layer graham crackers to cover the bottom of the pan. Then spread half the pudding mixture on top of the graham crackers.
Place a second layer of graham crackers on top of the pudding as tight fitting as you can. Then spread the second half of the pudding on top.
Place one last layer of graham crackers fitted on top of the pudding.
In a separate bowl beat the butter, milk & vanilla with a hand mixer. Add cocoa & powdered sugar. Mix on LOW until incorporated (you don’t want the dry ingredients to fly out of the bowl at you.) Spread over the top of the graham crackers.
REFRIGERATE for at least 8 hours to overnight. Cut & serve cold.