A rich and indulgent no-bake chocolate eclair cake with layers of creamy filling and chocolate topping.
Author:Trusted Blog
Ingredients
Scale
For the Crust:
1 package graham crackers
2 cups heavy cream
1 (3.4 oz) package instant vanilla pudding mix
1 cup milk
8 oz cream cheese, softened
1/2 cup powdered sugar
1 (12 oz) jar chocolate fudge topping
Instructions
1. Prepare the Crust:
Line the bottom of a 9×13-inch baking dish with a single layer of graham crackers.
In a large bowl, whip the heavy cream until stiff peaks form.
In another bowl, whisk together the vanilla pudding mix and milk until thickened. Add softened cream cheese and powdered sugar, mixing until smooth.
Gently fold the whipped cream into the pudding mixture until fully combined.
Spread half of the cream mixture over the graham crackers. Add another layer of graham crackers, then the remaining cream mixture. Top with a final layer of graham crackers.
Warm the chocolate fudge topping slightly and pour over the top layer of graham crackers, spreading evenly.
Refrigerate for at least 4 hours or overnight before serving.