Description
This decadent no-bake chocolate éclair cake is a layered dessert dream—cool, creamy, and bursting with nostalgic flavors. Made with vanilla pudding, whipped topping, graham crackers, and rich chocolate frosting, it’s the easiest no-bake treat you’ll crave all year.
Ingredients
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2 (3.4 oz) packages instant vanilla pudding mix
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3 cups cold milk
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1 (8 oz) container whipped topping (e.g., Cool Whip), thawed
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1 box graham crackers
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1 1/2 cups chocolate frosting
Instructions
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In a large bowl, whisk vanilla pudding mix with cold milk until thickened (about 2 minutes).
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Gently fold in the whipped topping until fully blended and smooth.
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In a 9×13-inch dish, create a base layer of graham crackers.
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Spread half of the pudding mixture over the crackers and smooth the surface.
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Add another layer of graham crackers, then spread the remaining pudding mixture on top.
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Top with a final layer of graham crackers.
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Soften chocolate frosting in the microwave for 15 seconds and pour it over the top. Spread evenly.
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Cover and refrigerate for at least 6 hours, preferably overnight, until the layers are soft and set.
Notes
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For richer flavor, use chocolate ganache instead of frosting.
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Try chocolate graham crackers for a twist.
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Store covered in the fridge for up to 4 days.