No-Bake Chocolate Éclair Cake is a popular dessert made with layers of graham crackers, vanilla pudding, whipped topping, and a chocolate frosting layer. It softens in the refrigerator, creating a texture similar to a cream-filled éclair—without any baking.
Ingredients
- 2 boxes (3.4 oz / 96 g each) instant vanilla pudding mix
- 3 cups (720 ml) cold milk
- 1 container (8 oz / 225 g) whipped topping, thawed
- 1 box graham crackers
- 1 tub chocolate frosting (about 16 oz / 450 g)
Instructions
- Make the filling
- Whisk the pudding mix and cold milk until thickened.
- Fold in the whipped topping until smooth.
- Layer the cake
- Arrange a layer of graham crackers in the bottom of a 9×13-inch (23×33 cm) dish.
- Spread half of the pudding mixture over the crackers.
- Add another layer of graham crackers.
- Spread the remaining pudding mixture.
- Finish with a final layer of graham crackers.
- Add the topping
- Warm the chocolate frosting slightly so it’s spreadable.
- Spread it evenly over the top layer of graham crackers.
- Chill
- Refrigerate for at least 6 hours, preferably overnight.
- The graham crackers will soften into a cake-like texture.
Tips
- For a richer flavor, use French vanilla pudding.
- Add sliced bananas or strawberries between layers if desired.
- Letting it chill overnight gives the best texture.
Serving
Serve cold, cut into squares. It’s an easy make-ahead dessert that’s popular for parties, potlucks, and family gatherings. 🍫🍰
