Oh, you’re in for a treat! 😋 Here’s a full, step-by-step recipe for a No-Bake Chocolate Éclair Cake—creamy, chocolatey, and so easy. Perfect for when you want dessert without turning on the oven.
No-Bake Chocolate Éclair Cake Recipe
Ingredients (9×13 inch pan)
For the base:
- 1 (16 oz) package graham crackers
For the filling:
- 2 (3.4 oz) packages instant vanilla pudding mix
- 3 cups cold milk
- 1 (8 oz) tub whipped topping (like Cool Whip), thawed
For the chocolate topping:
- 1 (4 oz) semi-sweet chocolate
- 1/4 cup butter (unsalted)
- 1/4 cup milk
- 1 cup powdered sugar (or adjust sweetness to taste)
- 1 teaspoon vanilla extract
Instructions
Step 1: Make the pudding filling
- In a large bowl, whisk together the instant pudding mix and cold milk until thickened (about 2 minutes).
- Gently fold in the whipped topping until smooth and creamy.
Step 2: Layer the cake
- Spread a thin layer of pudding mixture on the bottom of a 9×13 inch pan (optional, just to help the crackers stick).
- Arrange a single layer of graham crackers on the bottom. Break crackers to fit if needed.
- Spread half of the pudding mixture evenly over the crackers.
- Add another layer of graham crackers.
- Spread the remaining pudding mixture on top.
- Finish with a final layer of graham crackers.
Step 3: Make the chocolate topping
- In a small saucepan over low heat, melt the chocolate and butter together, stirring constantly.
- Add the milk, powdered sugar, and vanilla extract.
- Stir until smooth and slightly thickened (should be pourable but not too runny).
Step 4: Top the cake
- Pour the chocolate mixture over the top layer of graham crackers.
- Use a spatula to spread evenly.
Step 5: Chill
- Cover the pan with plastic wrap.
- Refrigerate for at least 4 hours, preferably overnight. This allows the graham crackers to soften and the flavors to meld.
Step 6: Serve
- Cut into squares and serve cold.
- Optional: garnish with whipped topping swirls or chocolate shavings.
✨ Tips:
- Don’t rush the chilling step—soft, creamy layers only happen if it sits.
- For extra chocolatey goodness, you can add a layer of chocolate chips between the pudding layers.
- If your chocolate topping hardens too fast, microwave for 10–15 seconds and stir to loosen.
If you want, I can also give a shortcut “one-bowl” version that’s even easier for last-minute cravings.
Do you want me to do that?
