🍫 No-Bake Eclair Cake
Serves: 12 | Prep Time: 15 mins | Chill Time: 4+ hours (overnight is best)
🛒 Ingredients:
For the Layers:
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1 box graham crackers (about 18–20 full sheets)
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2 (3.4 oz) boxes instant vanilla pudding mix
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3 cups cold milk
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1 (8 oz) tub Cool Whip or other whipped topping (thawed)
For the Chocolate Topping:
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½ cup semi-sweet chocolate chips
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¼ cup heavy cream or milk
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Optional: 1 tbsp corn syrup (for shine) or 1 tsp butter
👩🍳 Instructions:
1. Make the Filling
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In a large bowl, whisk together pudding mix and milk until thickened (about 2 minutes).
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Fold in Cool Whip until smooth and creamy.
2. Layer the Cake
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In a 9×13-inch dish, place a single layer of graham crackers on the bottom (break pieces to fit if needed).
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Spread half of the pudding mixture over the crackers.
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Add another layer of graham crackers, then the remaining pudding mixture.
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Top with one final layer of graham crackers.
3. Make the Chocolate Topping
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In a microwave-safe bowl, heat chocolate chips and cream in 30-second bursts, stirring in between, until smooth.
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Stir in butter or corn syrup if using.
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Let cool slightly, then pour over the top layer of graham crackers. Spread evenly.
4. Chill
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Cover and refrigerate for at least 4 hours, preferably overnight. This softens the graham crackers into a cake-like texture.
🍴 Serve:
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Slice into squares and serve chilled.
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Optional: Top with whipped cream, chocolate shavings, or crushed graham crackers for garnish.
🧊 Storage:
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Store covered in the fridge for up to 5 days.
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Freezing not recommended (texture changes).
🔄 Fun Variations:
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Use chocolate pudding for a chocolate overload
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Swap Cool Whip for stabilized whipped cream
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Add a layer of sliced bananas or strawberries for a fruity twist
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Make mini versions in cups or jars for parties
Let me know if you’d like a homemade pudding version, or a peanut butter twist — both are amazing!
