No-Bake Chocolate Eclair Cake

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🍫 No-Bake Chocolate Eclair Cake

Ingredients

For the cake layers:

  • 2 packages (3.4 oz each) instant vanilla pudding mix
  • 3 cups cold milk
  • 1 container (8 oz) Cool Whip, thawed (or 2 cups whipped cream)
  • 1 box graham crackers (enough for 3 layers)

For the chocolate topping:

  • 1 cup semisweet chocolate chips
  • 1/4 cup butter
  • 1/4 cup milk
  • 1 tsp vanilla extract
    (OR simply use 1 tub of chocolate frosting softened in the microwave 10–15 sec)

Instructions

1. Make the filling

  1. In a large bowl, whisk together the vanilla pudding mix and 3 cups cold milk until thickened (about 2 minutes).
  2. Fold in the Cool Whip until smooth and creamy.

2. Layer the cake

  1. In a 9×13-inch dish, lay down a flat layer of graham crackers (you can break pieces to fit).
  2. Spread half of the pudding mixture over the crackers.
  3. Add a second layer of graham crackers.
  4. Spread the remaining pudding mixture on top.
  5. Finish with a third layer of graham crackers.

3. Make the chocolate topping

Option A: Homemade chocolate glaze

  1. In a saucepan over medium-low heat, melt chocolate chips and butter together.
  2. Add the milk and stir until smooth and pourable.
  3. Remove from heat and stir in vanilla extract.
  4. Pour evenly over the top graham cracker layer.

Option B: Frosting shortcut

  • Microwave a tub of chocolate frosting for 10–15 seconds to soften, then pour/spread over the top.

4. Chill

  • Cover the dish and refrigerate for at least 6 hours, preferably overnight. This allows the graham crackers to soften into a cake-like texture.

To Serve

  • Slice into squares and enjoy!
  • Keeps 3–4 days refrigerated.

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