No Bake Chocolate Eclair Cake

chocolate pudding mix

🥗Healthier: cocoa powder + cornstarch + sweetener

💰Cheaper: instant chocolate pudding

Cocoa powder + cornstarch can reduce sugar and calories.

whipped topping

🥗Healthier: homemade whipped cream

💰Cheaper: cool whip

Homemade whipped cream can be lighter and fresher.

chocolate frosting

🥗Healthier: dark chocolate ganache

💰Cheaper: store-bought chocolate icing

Dark chocolate ganache can enhance flavor without added sugars.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt can lower calories while maintaining creaminess.

Add 1 package (3.4 oz) instant vanilla pudding mix into a mixing bowl.

Add 1 and 3/4 cups of cold milk to the pudding mix.

Whisk for 2 minutes until the mixture becomes thick.

Stir in the entire 8 oz container of Cool Whip.

Gently fold the Cool Whip into the pudding mixture until fully combined.

Set aside the pudding mixture.

In another bowl, melt a 4 oz unsweetened chocolate bar in the microwave on high for about 1 and 1/2 minutes.

Stir until the chocolate is fully melted and blended.

Add 1/4 cup of butter to the melted chocolate and microwave on high for 30 seconds.

Stir until the butter and chocolate are fully incorporated.

Add 1 and 1/2 cups of powdered sugar into the chocolate butter mixture.

Add 1/4 cup of cold milk to the mixture.

Mix until everything is fully combined.

Lay out about a third of the graham crackers in a 13 by 9 inch pan.

Pour in half of the Cool Whip mixture and spread it evenly.

Add another layer of graham crackers over the Cool Whip vanilla layer.

Add the remaining half of the Cool Whip mixture and spread evenly.

Add the last layer of graham crackers.

Spread the chocolate mixture all over the graham crackers and spread it evenly.

Refrigerate for at least 4 hours before enjoying.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens