Creamy and Chocolaty No-Bake Eclair Delight
Ingredients:
1 box (14.4 oz) graham crackers
2 boxes (3.4 oz each) instant vanilla pudding mix
3 cups cold milk
1 1/2 cups heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 can (16 oz) chocolate frosting
Directions:
In a large mixing bowl, whisk together the instant vanilla pudding mix and cold milk until smooth and thickened. Place in the refrigerator to set for about 5 minutes.
In another bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Gently fold the whipped cream into the chilled pudding mixture until well combined.
Line the bottom of a 9×13-inch baking dish with a layer of graham crackers, breaking them if necessary to fit. Spread half of the pudding mixture evenly over the graham crackers.
Add another layer of graham crackers on top of the pudding layer, followed by the remaining pudding mixture.
Add a final layer of graham crackers on top. Microwave the chocolate frosting for about 30-45 seconds until it’s pourable. Pour the warm frosting over the top layer of graham crackers, spreading it evenly with a spatula to cover.
Refrigerate the eclair cake for at least 4 hours, or overnight, to allow the graham crackers to soften and the flavors to meld.
Before serving, you can optionally garnish with chocolate shavings or sprinkles.
Prep Time: 20 minutes | Chilling Time: 4 hours | Total Time: 4 hours 20 minutes
Kcal: 320 kcal | Servings: 12 servings
