Here’s a simple recipe:
Ingredients (serves 8–10)
For the filling:
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2 (3.4 oz) packages instant vanilla pudding mix
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3 cups cold milk
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8 oz cream cheese, softened
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1/2 cup powdered sugar
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1 tsp vanilla extract
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1 tub (8 oz) whipped topping, thawed (like Cool Whip)
For the layers:
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2–3 sleeves graham crackers
For the chocolate topping:
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1 cup semi-sweet chocolate chips
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1/4 cup butter
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1/4 cup milk
Instructions
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Make the pudding filling:
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In a bowl, whisk pudding mix and milk until thickened (about 2 minutes).
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In another bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
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Fold in whipped topping and then the prepared pudding until creamy.
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Layer the cake:
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In a 9×13-inch dish, lay a single layer of graham crackers to cover the bottom.
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Spread half of the pudding mixture over the crackers.
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Add another layer of graham crackers and top with the remaining pudding mixture.
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Finish with a final layer of graham crackers.
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Make the chocolate topping:
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In a small saucepan, melt chocolate chips, butter, and milk over low heat, stirring until smooth.
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Pour over the top layer of graham crackers and spread evenly.
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Chill:
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Refrigerate for at least 4 hours or overnight so the graham crackers soften and everything sets.
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Serve:
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Slice into squares and enjoy!
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💡 Tips:
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For extra indulgence, drizzle caramel or sprinkle crushed nuts on top.
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You can use chocolate pudding instead of vanilla for a double-chocolate version.
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Make it a mini dessert by layering in small cups instead of a big dish—perfect for portion control.
If you want, I can also make a high-protein, lighter no-bake chocolate éclair cake that still tastes decadent but adds protein and cuts sugar.
Do you want me to do that?