Here’s a classic No-Bake Chocolate Éclair Cake — creamy layers, graham crackers, and rich chocolate topping. It tastes like a bakery éclair but takes minutes to assemble.
🍫 Chocolate Éclair Cake
Ingredients
- 1 box (3.4 oz) instant vanilla pudding mix
- 1 ½ cups cold milk
- 1 (8 oz) container Cool Whip, thawed
- 1 box graham crackers
- 1 container chocolate frosting (or homemade ganache — see below)
🥣 Instructions
1️⃣ Make the filling
Whisk pudding mix with cold milk for 2 minutes until thick.
Fold in Cool Whip until smooth.
2️⃣ Layer the cake
- Line the bottom of a 9×13 dish with graham crackers.
- Spread half the pudding mixture over crackers.
- Add another layer of graham crackers.
- Spread remaining pudding mixture.
- Top with a final layer of graham crackers.
3️⃣ Add chocolate topping
Microwave frosting 10–15 seconds to soften, then spread evenly over top.
4️⃣ Chill
Refrigerate at least 6 hours (overnight is best).
The graham crackers soften into cake-like layers.
🍰 Optional: Homemade Chocolate Ganache (Better Flavor!)
Instead of canned frosting:
- 1 cup semi-sweet chocolate chips
- ¾ cup heavy cream
Heat cream until just steaming, pour over chocolate chips, let sit 2–3 minutes, then stir smooth. Pour over top layer and chill.
💡 Tips
- Add sliced bananas between layers for a twist.
- Use chocolate pudding for a double-chocolate version.
- Keeps well refrigerated for 3–4 days.
If you’d like, I can also give you a from-scratch éclair cake (no boxed pudding, no Cool Whip) that tastes more bakery-style.
