GET IN THE KITCHEN NOW!!! Run, do not walk. Why, you ask? Because this Mother’s Day will not be complete without serving my Chocolate Pistachio Eclair Cake. You’ll be making this luscious no-bake dessert all summer long. Whether you’re a novice cook or advanced cook, anyone can make this cake.
I think most of us are familiar with the recipe for the Original Eclair Cake made with vanilla pudding and original graham crackers. That dessert was a family favorite and still is.
However, every great recipe can handle an upgrade. So, I swapped out original graham crackers for chocolate graham crackers and vanilla pudding became pistachio pudding. Another addition for more impact, chopped pistachios are sprinkled on the pudding between cracker layers. Pour melted chocolate fudge frosting over top. Can I get an Amen?
Chocolate Pistachio Eclair Cake
I’ll let you in on a little secret, this eclair cake can be made year-round. One bite and you’ll try to find any excuse to make this cake. I’d recommend having the recipe handy because someone is going to ask for it. No way to keep this recipe secret for long.
So, if you want a great make ahead dessert (must chill 48 hrs), consider this your new summertime dessert to keep you cool. Even your kids will love the creaminess with or without nuts. You’re going to flip over how incredible this Chocolate Pistachio Eclair Cake is.
Ready to make this delicious dessert? Come on, let’s get started.
Chocolate Pistachio Eclair Cake
Like I always say, gather your ingredients, a large mixing bowl, 13X9 baking dish, hand mixer, and any other utensils you might use. We all have special tools we like to use.
First, mix pistachio pudding with milk and beat until smooth and thickens. You can use a whisk to mix as well. I also recommend using whole milk to mix with pudding yet feel free to try non-dairy milks for dietary restrictions. Just know the pudding may not be as thick. I find oat milk works for me when cooking with non-dairy milk. Fold in cool whip until no white streaks remains and set aside.
Secondly, line bottom of baking dish with chocolate graham crackers. Break crackers if needed to cover bottom completely. Spread half of the pistachio pudding evenly over graham crackers. Sprinkle on half the chopped pistachios.
Spoon remaining pudding over cracker layer and sprinkle on remaining nuts. Place one last layer of graham crackers and lightly press down.
Warm chocolate fudge frosting for about 30 seconds or until pourable. Pour frosting over cracker layer and spread with an offset spatula.
Lastly, cover and chill for 48 hours. It’s important for the cake to sit undisturbed for graham crackers to become cake-like. Any sooner and you may find crackers have not softened.
I know it’s hard looking at this dessert every time you go into the refrigerator. Sorry, but you have to wait and trust me, the wait is so worth it. Chocolatey layers with luscious pistachio pudding and the crunch of chopped pistachios. I call this decadence at its best and a slice of heaven.
Chocolate Pistachio Eclair Cake
If you enjoy the original eclair cake recipe, this pistachio cake will knock your socks off.
If you have a nut allergy, omit the pistachios. Don’t like pistachios, try walnuts or hazelnuts or simply omit nuts altogether. This cake is totally customizable to make it your own.
You can make half a recipe if desired for less servings. However, make the full recipe if making for a gathering. There won’t be any or little leftovers, believe me.
Chocolate graham crackers can be hard to find depending on where you shop. I usually grab two boxes when I see them. You’ll use one box for the cake and one box for a later use. Now that’s a plan.
I’m excited to bring you this easy no-bake dessert. No hot oven or stove and very little clean up. I’m telling you all to get in your kitchen soon to make a Chocolate Pistachio Eclair Cake. It’s your dessert of Summer 2023. Happy Baking!
Chocolate Pistachio Eclair Cake
Did you make this recipe? Like or leave a comment below, @chowdownlowdown, @michelleheyden, or #chowdownlowdown.
Chocolate Pistachio Éclair Cake
1 box chocolate graham crackers
2 – 3 oz. packages pistachio instant pudding mix
3 1/2 cups cold whole milk
1 – 8 oz. container Extra Creamy cool whip, defrosted
1/2 cup chopped pistachios, divided
1 can chocolate fudge frosting (Betty Crocker)
In a large mixing bowl, whisk together pudding mixes and milk until thick and creamy. This takes about 2 minutes whether by hand or hand mixer. Set pudding aside.
Place a layer of graham crackers in bottom of a 13X9-inch baking dish.
Spread half of the pudding mixture on graham crackers. Sprinkle pudding with 1/4 cup of chopped pistachios.
Place on another layer of graham crackers then smooth on rest of the pudding. Sprinkle on remaining pistachios and a last layer of graham crackers.
Warm frosting in microwave until the mixture can be poured, about 30 seconds. Stir and pour on top of graham crackers. Spread out evenly and refrigerate for 48 hours for crackers to soften.
When ready to serve, cut into desired size pieces. Enjoy!
Makes approximately 24 servings.
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