Description

No-Bake Chocolate Eclair Cake – Dessert Bliss Made Easy

This dessert tastes like a fancy French éclair but is effortless to make. Layers of graham crackers, fluffy vanilla pudding, and a glossy chocolate topping make it perfect for potlucks, summer evenings, or a late-night chocolate craving.

Ingredients

Scale

Creamy Filling:

2 (3.4 oz) boxes instant vanilla pudding mix (French Vanilla works great)
3 cups cold whole milk (2% or plant-based milk works as a substitute)
1 (8 oz) tub whipped topping (like Cool Whip), thawed

Layers:

1 (14.4 oz) box graham crackers
1 (16 oz) can chocolate frosting (or homemade ganache)

Optional Garnishes:

Powdered sugar
Fresh berries
Extra whipped cream

Instructions

1. Prepare the Pudding

In a large bowl, whisk pudding mix with cold milk for 2 minutes until thick and smooth.
Let it sit 5 minutes to firm up further.

2. Fold in Whipped Topping

Gently fold whipped topping into pudding using a spatula until no streaks remain.

3. Layer the Cake

Place a layer of graham crackers in a 9×13-inch dish, breaking them to fill gaps.
Spread half of the pudding mixture evenly over the crackers.
Repeat: graham cracker layer → remaining pudding → final graham cracker layer.

4. Add Chocolate Topping

Microwave chocolate frosting in 15-second bursts until pourable.
Pour over the top graham cracker layer, spreading evenly.

5. Chill

Cover and refrigerate for at least 6 hours, ideally overnight, to let the graham crackers soften and layers meld.

6. Serve

Use a sharp knife dipped in hot water to cut clean slices.
Optional: dust with powdered sugar, add berries, or a dollop of whipped cream.

Notes

Cookies & Cream: Swap graham crackers for Oreos, vanilla pudding for chocolate, fold crushed cookies into pudding.
Salted Caramel: Use cheesecake pudding, drizzle caramel between layers, and sprinkle flaky sea salt on top.
Pumpkin Spice (Fall Favorite): Mix pumpkin puree, pumpkin spice, and cheesecake instant pudding. Fold in whipped topping.
Lemon Berry: Use lemon pudding, layer with raspberries or strawberries before pudding.

Nutrition

Calories: 270 Cal Per Serving
Fat: 11g
Saturated Fat: 5g
Carbohydrates: 39g
Cholesterol: 5mg