No-Bake Chocolate Eclair Cake

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No-Bake Chocolate Eclair Cake

Ingredients

  • 2 (3.5 oz) boxes instant vanilla pudding mix
  • 3 cups cold milk
  • 1 (8 oz) container whipped topping (such as Cool Whip)
  • 1 box graham crackers
  • 1 can chocolate frosting
    or homemade ganache (see Pro Tip below)

Instructions

1. Prepare the Creamy Filling

In a large mixing bowl, whisk together the instant vanilla pudding mix and cold milk until smooth and slightly thickened (about 2–3 minutes). Let it sit for 5 minutes to thicken completely, then gently fold in the whipped topping until fully combined.

2. Assemble the Layers

In a 9×13-inch baking dish, lay down a single layer of graham crackers, breaking them as needed to cover the bottom.
Spread half of the pudding mixture evenly over the crackers.
Add another layer of graham crackers, then spread the remaining pudding mixture on top.
Finish with a final layer of graham crackers.

3. Add the Chocolate Topping

Microwave the can of chocolate frosting (lid and foil removed) for 15–20 seconds, just until it’s pourable. Stir well, then pour it over the top layer of graham crackers. Use a spatula to spread it evenly.

4. Chill and Set

Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This gives the graham crackers time to soften and soak in the flavors—creating that classic “eclair” texture.

5. Slice and Serve

Cut into squares and serve chilled. Each bite is creamy, chocolaty, and irresistibly delicious!

Pro Tip

Want a richer, homemade finish?
Skip the canned frosting and make a quick ganache:
Melt 1 cup of semi-sweet chocolate chips with ½ cup of heavy cream in the microwave or on the stovetop. Stir until smooth, then pour over the cake before chilling.

This no-bake dessert is perfect for busy days when you still want to wow your guests—or yourself. It’s fast, fuss-free, and incredibly satisfying.

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