Description
A no-bake cake featuring layers of graham crackers, vanilla cream, and a glossy chocolate glaze, reminiscent of a bakery éclair.
Ingredients
Scale
- 250 g graham crackers (about 36 full crackers)
- 2 packages instant vanilla pudding mix (2 × 96 g / 3.4 oz)
- 720 ml whole milk (3 cups)
- 226 g whipped topping (8 oz tub) or 480 ml freshly whipped cream
- 60 g powdered sugar (1/2 cup, optional)
- 170 g semisweet chocolate (6 oz)
- 60 g unsalted butter (1/4 cup / 4 tbsp)
- 120 ml milk (for glaze) (1/2 cup)
- 1/8 tsp kosher salt
- 5 ml vanilla extract (1 tsp)
Instructions
- In a medium bowl, whisk together pudding mix and milk for 1 minute until slightly thickened. Let rest for 2 minutes. Fold in whipped topping and vanilla extract until combined.
- Spread a thin layer of filling in the bottom of a 9 × 13-inch dish, then layer with graham crackers tightly.
- Spread more filling over the cracker layer, then add another cracker layer. Repeat layering, finishing with reserved filling on top.
- Cover and refrigerate for at least 8 hours, preferably overnight.
- For the glaze, melt chocolate, butter, and milk together until smooth. Stir in salt.
- Pour warm glaze over the chilled cake, starting from the center. Let set in refrigerator for 30–45 minutes before slicing.
Notes
Ensure to chill the cake overnight for best texture. Use stabilized whipped topping for firmer results.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390 kcal
- Sugar: 38g
- Sodium: 260mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1.5g
- Protein: 4g
- Cholesterol: 40mg