No-Bake Chocolate Éclair Cake
This easy dessert tastes like a classic chocolate éclair but comes together without turning on the oven.
Ingredients
- 2 (3.4 oz / 96 g) packages instant vanilla pudding mix
- 3 cups cold milk
- 1 (8 oz / 225 g) container whipped topping, thawed
- 1 (14.4 oz / 410 g) box graham crackers
- 1 (16 oz / 450 g) container chocolate frosting
Instructions
- In a large bowl, whisk together the pudding mix and cold milk for about 2 minutes, until it begins to thicken.
- Fold in the whipped topping until smooth and well combined.
- Arrange a single layer of graham crackers in the bottom of a 9×13-inch (23×33 cm) dish.
- Spread half of the pudding mixture evenly over the graham crackers.
- Add another layer of graham crackers, then spread on the remaining pudding mixture.
- Top with a final layer of graham crackers.
- Remove the chocolate frosting lid and microwave the frosting for 15–20 seconds, just until it’s spreadable (don’t overheat).
- Spread the frosting evenly over the top layer of graham crackers.
- Cover and refrigerate for at least 8 hours, preferably overnight, so the graham crackers soften into a cake-like texture.
Tips
- For extra flavor, add 1 teaspoon of vanilla extract to the pudding mixture.
- Garnish with chocolate shavings or fresh berries before serving.
- Store covered in the refrigerator for up to 4 days.
Serves: 12–15
Prep time: 15 minutes
Chill time: 8 hours or overnight
