A No-Bake Chocolate Éclair Cake is a simple layered dessert made with graham crackers, a creamy vanilla filling, and chocolate frosting. As it chills, the graham crackers soften into a cake-like texture.
Ingredients
- 2 (3.4 oz / 96 g) boxes instant vanilla pudding mix
- 3 cups cold milk
- 1 (8 oz / 227 g) container whipped topping, thawed
- 1 box (about 14–16 oz) graham crackers
- 1 (16 oz / 454 g) tub chocolate frosting
Instructions
- Make the filling: Whisk the pudding mix with the cold milk for about 2 minutes until it begins to thicken.
- Fold in the whipped topping until smooth and well combined.
- Layer the cake:
- Arrange a single layer of graham crackers in the bottom of a 9×13-inch baking dish.
- Spread half of the pudding mixture over the crackers.
- Add another layer of graham crackers.
- Spread the remaining pudding mixture evenly.
- Top with a final layer of graham crackers.
- Add the frosting:
- Microwave the chocolate frosting for 15–20 seconds to make it easier to spread.
- Spread it evenly over the top layer of graham crackers.
- Cover and refrigerate for at least 8 hours, preferably overnight, so the crackers soften into a cake-like texture.
Tips
- For the best texture, chill for 12–24 hours.
- Try chocolate or French vanilla pudding for a different flavor.
- Garnish with chocolate curls or fresh berries before serving.
- Store covered in the refrigerator for up to 4 days.
Serves: 12–15 people
Prep Time: 20 minutes
Cook Time: None
Chill Time: 8–24 hours
