Here’s a super easy, no-bake dessert that tastes just like a classic éclair:
🍫 Chocolate Éclair Cake
Tastes like a giant éclair—but made in a pan!
🧁 Ingredients:
For the Layers:
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1 box (14.4 oz / 408g) graham crackers (you’ll use most of it)
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2 packages (3.4 oz each) instant vanilla pudding mix
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2½ cups cold milk
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1 container (8 oz) Cool Whip or whipped topping, thawed
For the Chocolate Topping:
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½ cup semisweet chocolate chips
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¼ cup heavy cream (or milk for a thinner glaze)
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2 tbsp butter
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1 tbsp corn syrup (optional – gives shine)
🥣 Instructions:
1. Make the Filling
In a large bowl, whisk the instant pudding with the cold milk for 2 minutes until thickened.
Fold in the whipped topping until smooth and creamy.
2. Layer the Cake
Use a 9×13-inch pan:
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Bottom layer: Line the pan with graham crackers (break to fit as needed).
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First filling layer: Spread half the pudding mixture over the crackers.
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Second layer: Another layer of graham crackers.
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Second filling: Spread the remaining pudding mixture on top.
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Top layer: Final layer of graham crackers.
3. Make the Chocolate Glaze
In a small saucepan (or microwave-safe bowl), heat the chocolate chips, cream, butter, and corn syrup together until melted and smooth. Stir until glossy.
Pour the chocolate glaze evenly over the top graham cracker layer.
4. Chill
Cover and refrigerate for at least 6 hours, or preferably overnight. This allows the graham crackers to soften and become cake-like.
🍽️ Serving & Tips
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Cut into squares and serve cold.
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Top with extra whipped cream, chocolate shavings, or berries if desired.
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Make ahead: Best made the night before!
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Keeps well in the fridge for up to 5 days.