Here’s a classic, crowd-pleasing dessert that tastes like a bakery éclair — but with no baking required.
🍫 No-Bake Chocolate Éclair Cake
🛒 Ingredients
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2 (3.4 oz) boxes instant vanilla pudding mix
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3 cups cold milk
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1 (8 oz) container whipped topping (like Cool Whip), thawed
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1 box graham crackers
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1 can chocolate frosting (about 16 oz)
🥣 Instructions
1️⃣ Make the Filling
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In a large bowl, whisk pudding mix and cold milk for 2 minutes until thickened.
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Fold in the whipped topping until smooth and creamy.
2️⃣ Layer the Cake
In a 9×13-inch dish:
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Arrange a single layer of graham crackers on the bottom (break as needed to fit).
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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 remaining pudding mixture evenly.
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Finish with a final layer of graham crackers.
3️⃣ Add the Chocolate Topping
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Microwave the chocolate frosting for 10–15 seconds to make it spreadable.
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Pour and spread evenly over the top layer of graham crackers.
4️⃣ Chill (Very Important!)
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Cover and refrigerate at least 6 hours, preferably overnight.
This softens the graham crackers into a cake-like texture.
🍰 Serving Tips
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Slice with a sharp knife wiped clean between cuts.
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Sprinkle with mini chocolate chips or shaved chocolate for garnish.
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Keep refrigerated until serving.
✨ Optional Upgrade (Homemade Ganache Instead of Canned Frosting)
Heat 1 cup heavy cream and pour over 1 cup chocolate chips. Let sit 2 minutes, stir smooth, then pour over cake.
If you’d like, I can also give you:
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A peanut butter version
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A cheesecake-style version
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A low-sugar version
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A strawberry éclair twist 🍓