Here’s a ridiculously easy and delicious dessert: No-Bake Chocolate Éclair Cake — layers of graham crackers, vanilla pudding, and whipped topping, topped with a rich chocolate glaze. It tastes just like a classic éclair with almost no effort!
🍫 No-Bake Chocolate Éclair Cake
Ingredients:
For the cake layers:
- 1 box (14.4 oz) graham crackers (you’ll need about 3 sleeves)
- 2 (3.4 oz) boxes instant vanilla pudding mix
- 3 cups cold milk
- 1 (8 oz) tub whipped topping (like Cool Whip), thawed
For the chocolate topping:
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream or milk
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- Optional: pinch of salt
🧁 Instructions:
1. Make the filling:
- In a large bowl, whisk the pudding mix with cold milk until smooth and thick (about 2 minutes).
- Gently fold in the whipped topping until fully combined.
2. Layer the cake:
- In a 9×13 inch baking dish, place a single layer of graham crackers on the bottom (break as needed to fit).
- Spread half the pudding mixture evenly over the crackers.
- Add another layer of graham crackers.
- Spread the remaining pudding mixture.
- Top with one final layer of graham crackers.
3. Make the chocolate glaze:
- In a microwave-safe bowl, combine chocolate chips, butter, and cream.
- Microwave in 20-second bursts, stirring in between, until smooth.
- Stir in vanilla and a pinch of salt if using.
- Pour over the top layer of graham crackers and spread evenly.
4. Chill:
- Cover and refrigerate for at least 6 hours, preferably overnight. This allows the graham crackers to soften into a cake-like texture.
✅ Tips:
- Add a thin layer of Nutella or peanut butter between layers for a twist.
- Try chocolate or cheesecake-flavored pudding instead of vanilla.
- Top with crushed nuts or shaved chocolate before serving for flair.
Let me know if you’d like a mini version, individual cups, or a chocolate-mint variation!