No-Bake Chocolate Éclair Cake

This No-Bake Chocolate Éclair Cake is a decadent, easy-to-make dessert that’s perfect for any occasion. With layers of creamy vanilla pudding, graham crackers, and a rich chocolate topping, it’s a delightful treat that requires no baking. Just assemble, chill, and enjoy!

Ingredients

(Serves 8–10)

• 2 packages instant vanilla pudding mix (3.4 oz each)
• 3 cups cold milk
• 1 container (8 oz) whipped topping (such as Cool Whip), thawed
• 1 box graham crackers (about 16–18 crackers)
• 1 can (12 oz) chocolate frosting (store-bought or homemade)

Instructions

Step 1: Prepare the Vanilla Pudding Layer

1. In a large mixing bowl, whisk together the instant vanilla pudding mix and cold milk until smooth and thickened (about 2 minutes).
2. Gently fold in the whipped topping until fully incorporated. The mixture should be light and fluffy.

Step 2: Assemble the Cake

1. Line the bottom of an 8×8-inch or 9×13-inch baking dish with a layer of graham crackers , breaking them as needed to fit snugly.
2. Spread half of the vanilla pudding mixture evenly over the graham cracker layer.
3. Add another layer of graham crackers on top of the pudding mixture.
4. Spread the remaining vanilla pudding mixture over the second layer of graham crackers.
5. Top with a final layer of graham crackers to complete the cake.

Step 3: Add the Chocolate Topping

1. Warm the chocolate frosting in the microwave for 15–20 seconds to soften it slightly (optional but makes spreading easier).
2. Spread the chocolate frosting evenly over the top layer of graham crackers, creating a smooth, even coating.

Step 4: Chill the Cake

1. Cover the assembled cake with plastic wrap or aluminum foil.
2. Refrigerate for at least 4–6 hours , or overnight, to allow the graham crackers to soften and the flavors to meld.

Step 5: Serve and Enjoy

1. Once chilled, slice the cake into squares and serve cold.
2. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Tips for Success

• Homemade Whipped Cream: For a fresher taste, substitute the store-bought whipped topping with homemade whipped cream made from 1 cup heavy whipping cream, 2 tablespoons powdered sugar, and 1 teaspoon vanilla extract. Whip until stiff peaks form.
• Customize the Layers: Add a thin layer of sliced bananas or strawberries between the pudding layers for extra flavor and texture.
• Graham Cracker Fit: If the graham crackers don’t fit perfectly, break them into smaller pieces to fill gaps. It won’t affect the taste!
• Chocolate Drizzle (Optional): For an extra touch of decadence, drizzle melted chocolate or caramel sauce over the top before serving.

Why You’ll Love This Recipe

This No-Bake Chocolate Éclair Cake is a simple yet impressive dessert that combines creamy vanilla pudding, crunchy graham crackers, and a rich chocolate topping. With no oven required, it’s perfect for hot summer days or when you need a quick, crowd-pleasing treat. The graham crackers soften in the fridge, creating a cake-like texture that’s irresistible.

Indulge in this no-fuss, no-bake delight—it’s a chocolate lover’s dream come true!