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No-Bake Chocolate Éclair Cake






No-Bake Chocolate Éclair Cake


No-Bake Chocolate Éclair Cake

“I’ve been making this at least once a week for the past month! I can’t keep it in the house—everyone devours it.”

Layers of graham crackers, vanilla cream, and a glossy chocolate topping that softens into a cake-like dessert after chilling. Minimal effort, maximum payoff!

Ingredients

  • 1 box (14.4 oz / 408 g) graham crackers
  • 2 boxes (3.4 oz / 96 g each) instant vanilla pudding mix
  • 3 cups (720 ml) cold milk
  • 1 tub (8 oz / 226 g) whipped topping (Cool Whip), thawed
  • Optional but dreamy: 4 oz (113 g) cream cheese, softened
  • Chocolate topping (choose one):
    • 1 can (16 oz / 450 g) chocolate frosting, gently warmed to pourable, or
    • Ganache: 1 cup chocolate chips + 1/2 cup heavy cream (heated) whisked smooth

Instructions

  1. Make the filling: In a bowl, whisk pudding mixes with cold milk for 2 minutes. If using cream cheese, beat it smooth first, then blend into the pudding. Fold in whipped topping until fluffy.
  2. Layer: Line the bottom of a 9×13-inch (23×33 cm) dish with graham crackers (break to fit). Spread half of the filling over crackers. Add another cracker layer, then the remaining filling. Top with a final layer of crackers.
  3. Top with chocolate: Pour warmed frosting or ganache over the top and spread evenly to the edges.
  4. Chill: Cover and refrigerate at least 6–8 hours (overnight best) so crackers soften into a cake-like texture.
  5. Serve: Slice cold. Store leftovers covered in the fridge up to 4 days.

Notes & Variations

  • Swap vanilla pudding for French vanilla or banana cream for a twist.
  • Add a thin layer of sliced bananas or strawberries between the cream layers.
  • For lighter sweetness, use 2½ cups milk and 1 box vanilla + 1 box cheesecake pudding.
  • Freezer friendly: freeze slices 30–45 minutes for a firmer, ice-box vibe.


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