No bake Chocolate Eclair Cake

Here’s the classic, crowd-pleasing No-Bake Chocolate Éclair Cake — creamy layers, soft “pastry,” and rich chocolate on top. Easy and always a hit 🍫

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🍫 No-Bake Chocolate Éclair Cake

Ingredients

• 1 box graham crackers

• 2 (3.4 oz) boxes instant vanilla pudding mix

• 3 cups cold milk

• 1 (8 oz) tub whipped topping

• 1 can chocolate frosting (or homemade chocolate glaze)

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Instructions

1. Make the filling

   • Whisk pudding mixes with cold milk until thick.

   • Fold in whipped topping until smooth and creamy.

2. Layer

   • In a 9×13 dish, place a single layer of graham crackers (break to fit).

   • Spread half of the pudding mixture over crackers.

   • Add another layer of graham crackers.

   • Spread remaining pudding mixture.

   • Finish with a final layer of graham crackers.

3. Top with chocolate

   • Microwave chocolate frosting for 10–15 seconds to soften.

   • Spread evenly over the top layer.

4. Chill

   • Cover and refrigerate at least 4 hours (overnight is best).

   • This allows the crackers to soften into a cake-like texture.

5. Serve

   • Slice and enjoy cold.

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🌟 Easy Upgrades

• Use chocolate graham crackers for extra richness

• Add a layer of sliced bananas or strawberries

• Make a quick homemade ganache: heat ½ cup cream + 1 cup chocolate chips, stir smooth

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💡 Tips

• Use instant pudding only (not cook-and-serve)

• Longer chilling = better texture

• Warm frosting spreads much easier

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This dessert tastes like a bakery éclair but takes 10 minutes to assemble.

If you want, I can give you a peanut butter, cookies-and-cream, or holiday twist version next.