No-Bake Chocolate Éclair Cake
This easy dessert has layers of graham crackers, creamy vanilla filling, and a rich chocolate topping. As it chills, the crackers soften into a cake-like texture.
Ingredients
For the filling:
- 2 (3.4 oz/96 g) packages instant vanilla pudding mix
- 3 cups (720 ml) cold milk
- 1 (8 oz/225 g) container whipped topping, thawed
For the layers:
- 1 box graham crackers
For the chocolate topping:
- ½ cup (115 g) unsalted butter
- ¼ cup (60 ml) milk
- ¼ cup unsweetened cocoa powder
- 1½ cups (180 g) powdered sugar
- 1 teaspoon vanilla extract
Shortcut: You can use ready-made chocolate frosting instead of making the topping.
Instructions
- Make the filling
- Whisk the pudding mix with the cold milk for about 2 minutes until it begins to thicken.
- Fold in the whipped topping until smooth.
- Layer the cake
- Arrange a single layer of graham crackers in the bottom of a 9×13-inch (23×33 cm) baking dish.
- Spread half of the pudding mixture over the crackers.
- Add another layer of graham crackers.
- Spread the remaining pudding mixture on top.
- Finish with a final layer of graham crackers.
- Prepare the chocolate topping
- In a saucepan over medium heat, melt the butter.
- Stir in the milk and cocoa powder until smooth.
- Remove from the heat and whisk in the powdered sugar and vanilla until glossy.
- Let cool for 5–10 minutes so it’s spreadable but not hot.
- Finish
- Spread the chocolate topping evenly over the top layer of graham crackers.
- Chill
- Refrigerate for at least 6 hours, preferably overnight, so the crackers soften
