Easy Chocolate Éclair
A simple no-bake chocolate éclair dessert with layers of creamy filling, crisp graham crackers, and rich chocolate topping. It tastes like a classic éclair but takes much less effort.
Ingredients
Filling
- 2 packages (3.4 oz / 96 g each) instant vanilla pudding mix
- 3 cups cold milk
- 1 container (8 oz / 225 g) whipped topping, thawed
Layers
- 1–2 boxes graham crackers (enough for 3 layers in a 9×13-inch dish)
Chocolate Topping
- 1 cup chocolate chips
- 1/2 cup heavy cream
- 1 tablespoon butter (optional, for shine)
Instructions
- Make the filling
- In a large bowl, whisk pudding mix and cold milk until thickened.
- Fold in the whipped topping until smooth.
- Build the layers
- 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 the chocolate topping
- Heat the cream until warm (do not boil).
- Pour over chocolate chips and let sit for 2 minutes.
- Stir until smooth, then mix in butter if using.
- Spread over the top layer.
- Chill
- Cover and refrigerate for at least 4–6 hours, preferably overnight, so the crackers soften and the flavors blend.
- Serve
- Slice into squares and enjoy chilled.
Tips
- For a richer flavor, add a teaspoon of vanilla extract to the filling.
- Letting it rest overnight gives the best éclair-like texture.
- Store leftovers covered in the refrigerator for up to 3–4 days.
