Here’s a quick and decadent recipe for a No-Bake Chocolate Éclair Cake — layers of graham crackers, creamy vanilla pudding, and rich chocolate frosting. It tastes just like a classic éclair, but with way less effort!
🍫✨ No-Bake Chocolate Éclair Cake
🕒 Prep Time: 15 minutes
🕒 Chill Time: 6–8 hours (overnight best)
🍽️ Serves: 12
🧂 Ingredients:
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1 box (14.4 oz) graham crackers
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2 boxes (3.4 oz each) instant vanilla pudding mix
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3 cups cold milk
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1 tub (8 oz) Cool Whip, thawed
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1 can (16 oz) chocolate frosting (or homemade ganache, see below)
🔪 Instructions:
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Make the Filling:
In a large bowl, whisk together pudding mix and cold milk for 2 minutes until thick. Gently fold in Cool Whip. -
Layer the Cake:
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In a 9×13-inch baking dish, place a single layer of graham crackers (break to fit if needed).
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Spread half of the pudding mixture over crackers.
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Add another layer of graham crackers.
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Spread the remaining pudding mixture.
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Top with one final layer of graham crackers.
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Add Frosting:
Microwave the chocolate frosting (uncovered) for 20–30 seconds to soften. Stir and spread evenly over the top graham layer. -
Chill:
Cover and refrigerate for at least 6 hours, preferably overnight, so the crackers soften into a cake-like texture. -
Serve:
Slice and serve chilled — it’s rich, creamy, and crowd-pleasing!
🍫 Optional Homemade Ganache Topping:
If you’d rather skip canned frosting:
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1 cup heavy cream
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1 cup semi-sweet chocolate chips
➡️ Heat cream until steaming, pour over chocolate chips, let sit 2 minutes, then stir until smooth. Cool slightly and pour over top layer.
🧁 Variations:
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Use chocolate pudding for a double chocolate version
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Add peanut butter between layers for a Reese’s-style twist
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Top with crushed nuts, chocolate shavings, or berries