🍫 Chocolate Éclair Cake
Chocolate Éclair Cake is a no-bake dessert inspired by the classic French éclair. It’s creamy, chocolatey, and made with layers of graham crackers, vanilla pudding, and a rich chocolate topping. Perfect for potlucks, holidays, or any dessert craving.
🥄 Ingredients (Serves 8–10)
Layers
- 1 box graham crackers (~9–12 sheets)
Cream Filling
- 2 packages (3.4 oz each) instant vanilla pudding
- 3 cups cold milk
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 tub (8 oz) whipped topping (Cool Whip), thawed
Chocolate Topping
- 1 cup semi-sweet chocolate chips
- ½ cup butter
- ¼ cup milk
- ½ tsp vanilla extract
👩🍳 Instructions
1️⃣ Prepare the filling:
- Beat cream cheese and powdered sugar until smooth.
- Whisk instant pudding with cold milk until thickened.
- Fold pudding into cream cheese mixture, then fold in whipped topping.
2️⃣ Layer the cake:
- In a 9×13-inch pan, layer graham crackers on the bottom.
- Spread half the cream filling over crackers.
- Add another layer of graham crackers and the remaining filling.
- Top with a final layer of graham crackers.
3️⃣ Make chocolate topping:
- Melt chocolate chips, butter, and milk in a small saucepan over low heat or in the microwave.
- Stir in vanilla and pour over the top layer of graham crackers. Spread evenly.
4️⃣ Chill:
- Refrigerate at least 4 hours or overnight so graham crackers soften and flavors meld.
5️⃣ Serve: Slice into squares and enjoy.
🌟 Tips for Perfect Éclair Cake
- Soft layers: Refrigerate overnight for a “cake-like” texture.
- Chocolate topping: Pour warm and smooth for glossy finish.
- Variations: Use chocolate pudding for a chocolate-on-chocolate version.
- Make-ahead: Keeps 3–4 days in the fridge.
I can also provide:
- Mini individual chocolate éclair parfaits
- Peanut butter chocolate version
- Gluten-free version using gluten-free crackers
Do you want the mini individual parfait version?
