Here’s a classic No-Bake Chocolate Éclair Cake — creamy, layered, and tastes like a bakery éclair with hardly any work.
🍫 Chocolate Éclair Cake (No Bake)
Ingredients
- 1 box (14.4 oz) graham crackers
- 2 boxes (3.4 oz each) instant vanilla pudding
- 3 cups cold milk
- 1 container (8 oz) whipped topping (Cool Whip), thawed
Chocolate Topping:
- 1/3 cup unsweetened cocoa powder
- 1 cup powdered sugar
- 2 tablespoons butter, softened
- 3 tablespoons milk
- 1 teaspoon vanilla
(Or use 1 container of chocolate frosting instead for an easier shortcut.)
Instructions
- Make the filling:
Whisk pudding mix and cold milk together for about 2 minutes until thickened.
Fold in whipped topping until smooth. - Layer the cake:
In a 9×13 dish:- Layer graham crackers on the bottom.
- Spread half the pudding mixture on top.
- Add another layer of graham crackers.
- Spread remaining pudding mixture.
- Finish with a final layer of graham crackers.
- Make chocolate topping:
Mix cocoa, powdered sugar, butter, milk, and vanilla until smooth and spreadable.
Spread evenly over the top layer. - Chill:
Refrigerate at least 6 hours, preferably overnight, so the graham crackers soften. - Slice and serve cold.
✨ Tips
- Let it chill overnight for best texture.
- Warm canned chocolate frosting slightly before spreading for easier application.
- Try French vanilla pudding for richer flavor.
- Add a layer of sliced bananas for a twist.
If you’d like a homemade pastry cream version (from scratch, no pudding mix), I can give you that too!
