No-Bake Chocolate Éclair CakeIngredients (Serves 10–12)For the layers:2 boxes (3.4 oz each) instant vanilla pudding3 cups cold milk1 tub (8 oz) whipped topping (Cool Whip), thawed1 box graham crackers (regular, not flavored)For the chocolate topping (homemade ganache-style):1 cup semisweet chocolate chips½ cup heavy creamORUse 1 tub canned chocolate frosting (microwaved 15–20 sec to soften)Instructions1. Make the fillingIn a large bowl, whisk pudding mix with 3 cups cold milk.Let it thicken for 2–3 minutes.Fold in the Cool Whip until smooth and creamy.2. Assemble the cakeIn a 9×13 inch pan, arrange a single layer of graham crackers on the bottom.Spread half of the pudding mixture over the crackers.Add another layer of graham crackers.Spread the remaining pudding mixture on top.Finish with one last layer of graham crackers.3. Make the chocolate toppingOption 1 — Homemade ganache:Heat heavy cream until just steaming.Pour over chocolate chips.Let sit 1–2 minutes, then stir until smooth.Option 2 — Easy frosting topping:Microwave canned chocolate frosting for 15–20 seconds until pourable.4. Add toppingPour the chocolate topping over the final graham cracker layer.Spread evenly to cover the whole surface.5. ChillCover and refrigerate for at least 4 hours, but overnight is best.(This allows the graham crackers to soften and become cake-like.)⭐ TipsChill overnight for the most authentic “eclair cake” texture.You can use chocolate graham crackers for extra chocolate flavor.Add sliced strawberries or bananas between layers for a fruity twist.Use sugar-free pudding and light whipped topping for a lighter version.No-Bake Chocolate Éclair CakeIngredients (Serves 10–12)For the layers:2 boxes (3.4 oz each) instant vanilla pudding3 cups cold milk1 tub (8 oz) whipped topping (Cool Whip), thawed1 box graham crackers (regular, not flavored)For the chocolate topping (homemade ganache-style):1 cup semisweet chocolate chips½ cup heavy creamORUse 1 tub canned chocolate frosting (microwaved 15–20 sec to soften)Instructions1. Make the fillingIn a large bowl, whisk pudding mix with 3 cups cold milk.Let it thicken for 2–3 minutes.Fold in the Cool Whip until smooth and creamy.2. Assemble the cakeIn a 9×13 inch pan, arrange a single layer of graham crackers on the bottom.Spread half of the pudding mixture over the crackers.Add another layer of graham crackers.Spread the remaining pudding mixture on top.Finish with one last layer of graham crackers.3. Make the chocolate toppingOption 1 — Homemade ganache:Heat heavy cream until just steaming.Pour over chocolate chips.Let sit 1–2 minutes, then stir until smooth.Option 2 — Easy frosting topping:Microwave canned chocolate frosting for 15–20 seconds until pourable.4. Add toppingPour the chocolate topping over the final graham cracker layer.Spread evenly to cover the whole surface.5. ChillCover and refrigerate for at least 4 hours, but overnight is best.(This allows the graham crackers to soften and become cake-like.)⭐ TipsChill overnight for the most authentic “eclair cake” texture.You can use chocolate graham crackers for extra chocolate flavor.Add sliced strawberries or bananas between layers for a fruity twist.Use sugar-free pudding and light whipped topping for a lighter version.
No-Bake Chocolate Éclair Cake
