No-Bake Chocolate Éclair Cake
A creamy, chocolatey dessert made with graham crackers, vanilla pudding, and whipped topping. The best part is that it requires no oven and gets even better after chilling overnight.
Ingredients
For the cake:
- 2 (3.4-ounce) boxes instant vanilla pudding mix
- 3 cups cold milk
- 1 (8-ounce) container whipped topping, thawed
- 1 box graham crackers
For the chocolate topping:
- 1½ cups semisweet chocolate chips
- ½ cup heavy cream
- 2 tablespoons butter
- 1 teaspoon vanilla extract
Instructions
- Make the filling: In a large bowl, whisk the instant pudding mix with the cold milk for about 2 minutes, until thickened.
- Fold in the whipped topping: Gently fold the whipped topping into the pudding mixture until smooth and creamy.
- Build the first layer: Arrange a single layer of graham crackers across the bottom of a 9×13-inch baking dish. Break crackers as needed to cover the entire surface.
- Add the filling: Spread half of the pudding mixture evenly over the crackers.
- Repeat: Add another layer of graham crackers, followed by the remaining pudding mixture. Finish with a final layer of graham crackers.
- Make the chocolate topping: Place the chocolate chips, heavy cream, and butter in a microwave-safe bowl. Heat in short intervals, stirring between each, until smooth. Stir in the vanilla.
- Cover the cake: Spread the warm chocolate topping evenly over the final layer of graham crackers.
- Chill: Cover and refrigerate for at least 6 hours, preferably overnight. This allows the crackers to soften and develop the cake-like texture that makes an éclair cake so good.
- Serve: Slice into squares and serve cold.
Tip
For the best texture, let the cake chill overnight. You can also sprinkle chopped pecans or chocolate shavings over the top before serving for extra crunch.
