This no-bake easy chocolate eclair cake is the recipe my mom used to make, and one of my family’s favorites. Inspired by the chocolate eclair cake Portillo’s serves, it comes together in about ten minutes—all you have to do is make it the day before you need it, put it down on the table with some forks, and get out of the way.
This cake used to be one of the most popular desserts at the potlucks of my childhood, so I thought it deserved a revisit.
You don’t have to be a baker to layer graham crackers with pudding and whipped topping, and then slather everything in rich chocolate frosting.
Overnight, the refrigerator does all the hard work for you, softening those layers into a perfectly sweet, creamy, chocolatey cake that tastes like you worked much harder than you did.
2 (3.4 oz) packages Vanilla Instant Pudding mix, dry
3½ cups whole milk
12 oz. cool whip
2 (14.4) oz packages graham crackers
– FROSTING –
3 Tbsp. butter
3 Tbsp. milk
3 Tbsp. cocoa
1 cup powdered sugar
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