No-Bake Éclair Cake
A simple, creamy dessert that tastes like a chocolate éclair without turning on the oven.
Ingredients
2 (3.4-ounce) packages instant vanilla pudding mix
3 cups cold milk
1 (8-ounce) container whipped topping, thawed
1 box graham crackers
1 (16-ounce) container chocolate frosting
Instructions
Make the filling: Whisk the pudding mixes with the cold milk for about 2 minutes, until thick. Fold in the whipped topping.
Build the first layer: Cover the bottom of a 9×13-inch baking dish with a single layer of graham crackers.
Add filling: Spread half of the pudding mixture evenly over the crackers.
Repeat: Add another layer of graham crackers, followed by the remaining pudding mixture.
Top it: Finish with a final layer of graham crackers.
Add chocolate: Microwave the frosting for about 15–20 seconds, just until it becomes spreadable. Spread it gently over the top.
Chill: Cover and refrigerate for at least 6 hours, preferably overnight. This allows the graham crackers to soften and gives the cake its classic éclair-like texture.
Serve: Slice cold and enjoy.
Tip: Overnight refrigeration makes a big difference—the longer chilling time lets the crackers become soft and cake-like while the filling sets.
