Here’s a classic No-Bake Chocolate Éclair Cake recipe that’s easy to make and doesn’t require an oven.
Ingredients
- 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
- 1 box graham crackers
- 1 container (about 16 oz / 450 g) chocolate frosting
Instructions
- In a large bowl, whisk the pudding mix with the cold milk for about 2 minutes until it thickens.
- Fold in the whipped topping until smooth.
- Line the bottom of a 9×13-inch (23×33 cm) dish with a single layer of graham crackers.
- 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.
- Warm the chocolate frosting for 10–20 seconds in the microwave so it’s easier to spread, then evenly cover the top layer of graham crackers.
- Cover and refrigerate for at least 8 hours, preferably overnight. This softens the graham crackers into a cake-like texture.
Optional variations
- Use chocolate or cheesecake instant pudding instead of vanilla.
- Add sliced bananas or strawberries between the layers.
- Sprinkle chopped nuts or chocolate shavings on top before serving.
- Drizzle with caramel or chocolate sauce for extra flavor.
Serve chilled and store leftovers in the refrigerator for up to 4 days.
