No-Bake Chocolate Éclair Cake
A classic no-bake dessert made with layers of graham crackers, creamy vanilla filling, and chocolate topping. It’s easy to prepare and tastes even better after chilling overnight.
Ingredients
For the filling:
- 2 boxes (3.4 oz / 96 g each) instant vanilla pudding mix
- 3 cups cold milk
- 1 container (8 oz / 225 g) whipped topping, thawed
- 1 package (14–16 oz / 400–450 g) graham crackers
For the chocolate topping:
- 1½ cups powdered sugar
- ½ cup unsweetened cocoa powder
- ¼ cup butter, melted
- ¼ cup milk
- 1 teaspoon vanilla extract
Instructions
- Make the filling
- Whisk pudding mix and cold milk until thickened.
- Fold in the whipped topping until smooth.
- Layer the cake
- Place a layer of graham crackers in the bottom of a 9×13-inch dish.
- Spread half of the pudding mixture over the crackers.
- Add another layer of graham crackers.
- Spread the remaining filling on top.
- Finish with a final layer of graham crackers.
- Add chocolate topping
- Mix powdered sugar, cocoa powder, melted butter, milk, and vanilla until smooth.
- Spread over the top layer of crackers.
- Chill
- Cover and refrigerate for at least 6 hours, preferably overnight, so the crackers soften and the flavors blend.
- Serve
- Slice and enjoy cold.
Tip: For a richer version, use chocolate graham crackers or add a thin layer of chocolate chips between layers.
