No-Bake Chocolate Eclair Cake

SAVE THIS!

Introduction

If you’re looking for a simple yet indulgent dessert, this no-bake chocolate éclair cake is the answer. Layers of graham crackers, creamy vanilla pudding, and whipped topping come together to mimic the flavors of a classic chocolate éclair. Topped with a rich chocolate glaze, it’s a make-ahead dessert that only gets better as it chills, making it perfect for potlucks, gatherings, or a sweet family treat.

Ingredients

• 2 (3.4 oz) boxes instant vanilla pudding mix
• 3 cups cold whole milk
• 1 (8 oz) tub whipped topping (like Cool Whip), thawed
• 1 box honey graham crackers
• 1 tub chocolate frosting (or homemade chocolate glaze—see note below)

Optional homemade glaze:

• 1/3 cup unsweetened cocoa powder
• 1 cup powdered sugar
• 1/4 cup milk
• 2 Tbsp butter, melted

Instructions

1. Make the Pudding Mixture
   In a large bowl, whisk together the pudding mix and cold milk until smooth and thickened. Fold in the whipped topping until fully combined.
2. Layer the Dessert
   
   • In a 9×13-inch baking dish, lay down a single layer of graham crackers.
   • Spread half of the pudding mixture evenly over the crackers.
   • Add another layer of graham crackers, then spread the remaining pudding mixture on top.
   • Finish with a final layer of graham crackers.
4. Add the Chocolate Topping
   
   • If using canned frosting: microwave it for 20–30 seconds until pourable, then spread evenly over the top layer of graham crackers.
   • If making homemade glaze: whisk cocoa powder, powdered sugar, milk, and melted butter together until smooth, then pour over the cake.
6. Chill
   Cover and refrigerate for at least 6 hours, preferably overnight, to allow the graham crackers to soften and the flavors to meld.

Storage

• Keep covered in the refrigerator for up to 4 days.
• For longer storage, freeze portions for up to 2 months. Thaw in the refrigerator before serving.