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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.”
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
- 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.
- 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.
- Top with chocolate: Pour warmed frosting or ganache over the top and spread evenly to the edges.
- Chill: Cover and refrigerate at least 6–8 hours (overnight best) so crackers soften into a cake-like texture.
- 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.