🍫 No-Bake Chocolate Éclair Cake
Ingredients (Serves 10–12)
For the layers:
- 2 boxes (3.4 oz each) instant vanilla pudding
- 3 cups cold milk
- 1 tub (8 oz) whipped topping (Cool Whip), thawed
- 1 box graham crackers (regular, not flavored)
For the chocolate topping (homemade ganache-style):
- 1 cup semisweet chocolate chips
- ½ cup heavy cream
OR
Use 1 tub canned chocolate frosting (microwaved 15–20 sec to soften)
Instructions
1. Make the filling
- In a large bowl, whisk pudding mix with 3 cups cold milk.
- Let it thicken for 2–3 minutes.
- Fold in the Cool Whip until smooth and creamy.
2. Assemble the cake
- In a 9×13 inch pan, arrange a single layer of graham crackers on the bottom.
- Spread half of the pudding mixture over the crackers.
- Add another layer of graham crackers.
- Spread the remaining pudding mixture on top.
- Finish with one last layer of graham crackers.
3. Make the chocolate topping
Option 1 — Homemade ganache:
- Heat heavy cream until just steaming.
- Pour over chocolate chips.
- Let sit 1–2 minutes, then stir until smooth.
Option 2 — Easy frosting topping:
- Microwave canned chocolate frosting for 15–20 seconds until pourable.
4. Add topping
- Pour the chocolate topping over the final graham cracker layer.
- Spread evenly to cover the whole surface.
5. Chill
- Cover and refrigerate for at least 4 hours, but overnight is best.
(This allows the graham crackers to soften and become cake-like.)
⭐ Tips
- Chill overnight for the most authentic “eclair cake” texture.
- You can use chocolate graham crackers for extra chocolate flavor.
- Add sliced strawberries or bananas between layers for a fruity twist.
- Use sugar-free pudding and light whipped topping for a lighter version.