Chocolate Eclair Fridge Cake

July 14, 2021



This is another perfect addition to your no-bake summer dessert repertoire! Chocolate eclairs are time consuming to make . . . the pastry, the cream. This make ahead dessert combines all the flavors of a chocolate eclair with none of the hassle.


So the first time I tried this dessert idea out I ran out of plain honey graham crackers. I thought I would only need one box. Should have bought two. I scrounged in the pantry and found an old box of cinnamon graham crackers. Disappointed, but not interested in running out to the supermarket again, I figured I’d use the cinnamon grahams for the bottom crust, and the honey grams for the other two layers. It was only my first attempt at this project so I figured if i got the filling right and messed up the graham taste, it would still be worth it. Well, my failure turned into a success! And when I made my second attempt at this sweet cake using ALL honey grahams I wasn’t t as impressed as with the cinnamon grahams on the bottom. Funny how things work out. I’m telling you this cake is over the top with all honey grahams, but the cinnamon-y taste takes this refrigerator cake to the next level.









Ingredients:


For the Crust

2 boxes honey graham crackers - you won’t use them all (see introduction above about mixing honey graham crackers and cinnamon graham crackers)

For the Cream Filling

2 cups heavy cream

2 cups milk (I used whole milk)

2 boxes (envelopes) of instant vanilla pudding


For the Chocolate Topping:

1 cup heavy cream

1 1/2 cups semi-sweet chocolate chips

Directions:


For the Crust

Place the graham crackers in a single layer in the bottom of a 9x13 inch dish or baking pan. You should break some to make sure the bottom of the dish is covered completely. Put aside.

For the Cream Filling

In a large bowl whisk together the heavy cream, milk and vanilla pudding until thick and smooth.


Spread half the cream filling on top of the first layer of graham crackers. Place the second layer of graham crackers top of the pudding. Spread the rest of the filling on top of the crackers. Top with the final layer of crackers. Put aside.

For the Chocolate Topping:

Heat the heavy cream in either a medium glass bowl in the microwave, or on the stove top, until almost boiling. Add the chocolate chips and let them sit in the hot cream for 3-5 minutes. Whisk together until smooth.


Pour the smooth chocolate over the top of the final layer of graham crackers and spread with a spatula.


Place in the refrigerator for at least 8 hours. (Overnight works!)

Serve chilled.


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