Here’s the classic no-bake Chocolate Éclair Cake—creamy, chocolatey, and always a hit at potlucks 🍫🍰
Chocolate Éclair Cake (No-Bake)
Ingredients
- 2 sleeves graham crackers
- 2 (3.4 oz) boxes instant vanilla pudding mix
- 3 cups cold milk
- 1 (8 oz) container Cool Whip, thawed
Chocolate Topping
- 1 cup semi-sweet chocolate chips
- ¼ cup heavy cream
- 1 tbsp butter
- 1 tsp vanilla extract
(Shortcut option: 1 can chocolate frosting)
Instructions
- Make the filling
- Whisk pudding mixes with milk until thick
- Fold in Cool Whip until smooth
- Layer
- Line the bottom of a 9×13-inch dish with graham crackers
- Spread half the pudding mixture on top
- Add another graham cracker layer
- Spread remaining pudding mixture
- Finish with a final layer of graham crackers
- Make chocolate topping
- Heat cream and butter until just simmering
- Pour over chocolate chips
- Let sit 1 minute, then stir smooth
- Stir in vanilla
- Top the cake
- Spread chocolate over graham crackers
- Chill
- Refrigerate at least 4 hours (overnight is best)
Tips & Variations
- Use chocolate pudding for a double-chocolate version
- Add peanut butter to the filling
- Use homemade whipped cream instead of Cool Whip
- For a lighter version, use sugar-free pudding
Storage
- Keeps refrigerated up to 3 days
- Do not freeze (texture changes)
If you’d like, I can also share a scratch-made éclair cake, banana éclair version, or single-serve dessert cups.