Time for a simple recipe with this easy No Bake Chocolate Raspberry Eclair Cake. You can use simple ingredients to make the best no bake eclair cake with rich chocolate frosting without heavy cream and corn syrup.
With whipped cream, layers of graham crackers, and instant pudding you will create a tasty no bake cake with pudding layers and homemade chocolate frosting that is perfect for special occasions without all the work.
Ingredient Notes
Cake Ingredients:
- Chocolate graham crackers
- Instant chocolate pudding
- Cold milk (whole milk is ideal)
- Cool Whip thawed
- Fresh raspberries
Chocolate Frosting Ingredients:
- Butter melted
- Unsweetened cocoa powder
- Powdered sugar
- Milk
How to make No Bake Chocolate Raspberry Eclair Cake:
- Mix pudding and the cups of milk together in a large bowl. Blend for about 2 minutes and then add in Cool Whip until it starts to make stiff peaks.
- Spray a 9 x 13-inch baking pan with non-stick cooking spray. Place a single layer of graham crackers on the bottom of the pan, completely covering the entire pan (you may need to break a couple of graham crackers into smaller pieces to make it fit).
- Top the graham crackers with 1/2 of the creamy filling pudding mixture and then top with 1 cup of raspberries.
- Cover with another layer of graham crackers, then top with remaining pudding mixture and raspberries. Top it all with one final layer of graham crackers.
- Then spread the frosting on the graham cracker layers.
- Chill overnight (or at least for 6 hours).
Storing and Other Tips
Once you have the easy dessert made, simply either top the pan with some plastic wrap or top to the baking dish if you have one until you are ready to eat it next time. Place the pan in the fridge for 3-4 days
This dessert can also be frozen. Put in the freezer for 2-3 months. Just make sure to pull the cake from the freezer a little bit before you need it if you want to try it frozen, or let it thaw in the fridge for at least 12-15 hours.
Other Dessert Recipes You Might Like
- Layered Brownie Pudding Dessert Recipe
- Gooey Chocolate Pudding Cake Recipe
- Chocolate Chip Pudding Cookies Recipe
- Layered Pina Colada Dessert Recipe (Lush)
No Bake Chocolate Raspberry Eclair Cake
Ingredients
- 1 (16 ounce) package chocolate graham crackers,
- 2 (3.4 ounce) boxes instant chocolate pudding
- 3½ cups milk
- 1 (8 ounce) tub Cool Whip, thawed
- 2 cups fresh raspberries
Chocolate Frosting:
- ¼ cup butter, melted
- 3 Tablespoons unsweetened cocoa powder
- 1½ cups powdered sugar
- 3 Tablespoons milk
Instructions
- Mix pudding and milk together in a bowl. Blend for about 2 minutes and then add in Cool Whip.
- Spray a 9 x 13 inch baking pan with non-stick cooking spray. Place a layer of chocolate graham crackers on the bottom of the pan, completely covering the entire pan (you may need to break a couple graham crackers into smaller pieces to make it fit). Top the graham crackers with 1/2 of the pudding mixture and then top with 1 cup of raspberries.
- Cover with another layer of graham crackers, then top with remaining pudding mixture and raspberries. Top with one last layer of graham crackers.
- Then spread the frosting on the graham crackers.
- Chill overnight (or at least for 6 hours).
Notes
Nutrition
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Questions & Reviews