CHOCOLATE ECLAIR CAKE

Yum! Here’s a classic Chocolate Éclair Cake recipe — super easy and no baking required!

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 CHOCOLATE ÉCLAIR CAKE (No-Bake Dessert)

Ingredients:

For the cake:

• 1 box (14.4 oz) graham crackers (about 3 sleeves)

• 2 packages (3.4 oz each) instant vanilla pudding mix

• 3 cups cold milk

• 1 container (8 oz) Cool Whip (or whipped topping)

For the chocolate topping:

• 1/2 cup cocoa powder

• 1/4 cup milk

• 1 cup sugar

• 1/4 cup unsalted butter

• 1 tsp vanilla extract
  or use 1 can of chocolate frosting for a shortcut!

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Instructions:

1. Make the filling:
   In a large bowl, whisk together pudding mix and milk until thickened (about 2 minutes). Fold in Cool Whip gently.

2. Layer the cake:

   • In a 9×13-inch pan, lay down a single layer of graham crackers.

   • Spread half the pudding mixture on top.

   • Add another layer of graham crackers, then the rest of the pudding.

   • Top with a final layer of graham crackers.

3. Make the chocolate glaze (if not using canned frosting):

   • In a saucepan over medium heat, combine cocoa, milk, and sugar. Bring to a boil, stirring constantly.

   • Boil for 1 minute, then remove from heat and stir in butter and vanilla.

   • Let cool slightly, then pour over the top graham cracker layer.

4. Chill:
   Cover and refrigerate for at least 6 hours (overnight is best) so the crackers soften and become cake-like.

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Want a quick printable version or something more customizable?