Here’s an easy and delicious No-Bake Éclair Cake—layers of graham crackers, creamy pudding, and chocolate topping 🍫🍰
🍫 No-Bake Éclair Cake
Ingredients
Layers
- 1 box (14 oz) graham crackers
- 2 boxes (3.4 oz each) instant vanilla pudding mix
- 3 cups cold milk
- 1 tub (8 oz) whipped topping (Cool Whip), thawed
Chocolate Topping
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream or milk
Instructions
- Prepare Pudding
- Whisk vanilla pudding mix with cold milk until thickened.
- Fold in whipped topping gently.
- Layer the Cake
- In a 9×13-inch pan, place a layer of graham crackers (break to fit if needed).
- Spread half the pudding mixture over crackers.
- Add another graham cracker layer, then remaining pudding.
- Top with a final layer of graham crackers.
- Make Chocolate Topping
- Heat cream until warm (do not boil), pour over chocolate chips.
- Let sit 1–2 minutes, then stir until smooth.
- Spread chocolate evenly over the top layer of graham crackers.
- Chill
- Refrigerate 4–6 hours or overnight to allow layers to set and soften.
- Serve
- Slice into squares and enjoy.
Tips
- Use slightly stale graham crackers—they soften perfectly in the fridge.
- For extra flavor, add a teaspoon of vanilla or almond extract to the pudding mixture.
- You can also use chocolate pudding for a chocolate version.
I can also share a mini cup version or a peanut butter-chocolate twist if you want a fun variation.
