It tastes like a classic French éclair but takes only minutes to assemble. Perfect for parties, potlucks, or a make-ahead dessert.
🍫 No-Bake Chocolate Éclair Cake
⭐ Ingredients (9×13 pan)
Layers
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2 packages (3.4 oz each) instant vanilla pudding mix
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3 cups cold milk
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1 container (8 oz) Cool Whip, thawed
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1 box graham crackers (about 1 sleeve per layer)
Chocolate Topping
Option 1 — Homemade (best):
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1/2 cup butter
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1/4 cup cocoa powder
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1/4 cup milk
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1 cup powdered sugar
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1 tsp vanilla
Option 2 — Super Easy:
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1 can chocolate frosting (softened in microwave 10–15 seconds)
👩🍳 Instructions
1. Make the filling
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In a bowl, whisk instant pudding mix and cold milk for about 2 minutes.
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Fold in the Cool Whip until smooth and fluffy.
2. Assemble the layers
In a 9×13 dish:
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Bottom layer:
Lay a full layer of graham crackers (break pieces as needed to cover). -
Pudding layer:
Spread half the pudding mixture over the crackers. -
Middle graham layer
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Second pudding layer
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Top graham layer
(This becomes the “éclair shell” texture once softened.)
3. Make the chocolate topping
Homemade chocolate glaze:
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Melt butter in a saucepan.
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Whisk in cocoa powder and milk.
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Add powdered sugar and whisk until smooth.
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Remove from heat and stir in vanilla.
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Cool slightly so it doesn’t melt the pudding layer.
OR microwave softened store-bought frosting
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Microwave chocolate frosting 10–15 seconds until pourable.
4. Add the topping
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Pour or spread chocolate topping over the top graham layer.
5. Chill
This is the crucial part!
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Cover and refrigerate at least 6 hours, but overnight is best.
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The graham crackers soften into cake-like layers.
✨ Tips for the BEST Éclair Cake
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Use vanilla pudding for classic flavor, but French vanilla or cheesecake pudding is amazing too.
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For thicker layers, use 3 packs of pudding and 4 cups milk.
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Add strawberries or bananas for a twist.
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Use chocolate graham crackers for a double-chocolate version.
If you’d like, I can also give you:
🍫 Chocolate filling version
🍓 Strawberry Éclair Cake
☕ Mocha Éclair Cake
🍰 Mini Éclair Cups
Just tell me!
