No-Bake Chocolate Eclair Cake

Here’s a classic, easy version of No-Bake Chocolate Éclair Cake 🍫—rich, creamy, and perfect for making ahead.

---

No-Bake Chocolate Éclair Cake

Ingredients

• 2 (3.4 oz) boxes instant vanilla pudding mix

• 3 cups cold milk

• 1 (8 oz) container whipped topping (Cool Whip), thawed

• 1 box graham crackers

• 1 container chocolate frosting or homemade chocolate ganache

Optional upgrades: sliced bananas, fresh strawberries, or a splash of vanilla extract

---

Instructions

1. Make the filling:
   Whisk pudding mix and cold milk for 2 minutes until thick. Gently fold in whipped topping until smooth.

2. Layer:

   • Arrange a single layer of graham crackers in the bottom of a 9×13-inch dish.

   • Spread half of the pudding mixture evenly over crackers.

   • Add another layer of graham crackers.

   • Spread remaining pudding mixture on top.

   • Finish with a final layer of graham crackers.

3. Top with chocolate:
   Microwave frosting for 15–20 seconds to soften, then spread evenly over the top.

4. Chill:
   Refrigerate at least 4 hours (overnight is best) so the crackers soften into a cake-like texture.

---

Tips

• For a more authentic éclair flavor, use French vanilla pudding.

• Homemade ganache (½ cup cream + 1 cup chocolate chips) takes this up a notch.

• Slice cleanly with a knife dipped in hot water.

Want a peanut butter, banana, or from-scratch pastry cream version?