Step 4: Top Layer of Crackers
Finish the layered structure with a final layer of graham crackers. Press down lightly so everything is slightly compacted. At this point, your dessert is starting to take shape!
Cover the dish with plastic wrap and place it in the fridge for 30 minutes to an hour. This allows the pudding to begin setting and the graham crackers to soften slightly.
Step 5: Frost the Cake
Once chilled, it’s time to add the chocolate frosting. Remove the lid and aluminum foil from the tub of frosting, then microwave it for about 15 seconds to soften. Stir well to make it smooth and spreadable.
Carefully remove the plastic wrap from your dish and spread the chocolate frosting evenly over the top layer of graham crackers. Don’t worry about perfection—a slightly rustic look adds to its charm!
Step 6: Chill Overnight
Cover the dish again with plastic wrap and return it to the fridge. For best results, let the cake chill overnight. This extra time allows the graham crackers to absorb moisture from the pudding, creating the soft, cake-like texture that makes this dessert so addictive.
Step 7: Serve and Enjoy
When ready to serve, use a sharp knife to cut the cake into squares. Each bite should reveal creamy pudding layers, tender graham crackers, and a rich chocolate topping.
Pro Tip: This dessert actually tastes better the next day, making it perfect for preparing in advance for parties or special occasions.
This No-Bake Chocolate Eclair Cake is a guaranteed crowd-pleaser. With minimal effort and maximum flavor, it’s the kind of dessert that will have everyone asking for seconds—and maybe even thirds!