Description
This No-Bake Chocolate Éclair Cake is a simple yet decadent dessert that tastes just like a classic éclair. Layers of graham crackers, creamy vanilla pudding, and Cool Whip come together, topped with a rich chocolate frosting for a delicious, no-fuss treat. Perfect for parties, gatherings, or an easy make-ahead dessert!
Ingredients
Scale
- 1 box (3.4 oz) instant vanilla pudding mix
- 1 ½ cups cold milk
- 1 (8 oz) tub Cool Whip, thawed
- 1 box (14.4 oz) graham crackers
- 1 tub (16 oz) chocolate frosting
Instructions
- In a large mixing bowl, whisk together the instant vanilla pudding mix and cold milk until smooth and thickened. Let it sit for 5 minutes to set.
- Gently fold in the thawed Cool Whip until fully combined.
- In a 9×13-inch dish, arrange a single layer of graham crackers at the bottom.
- Spread half of the pudding mixture evenly over the graham crackers.
- Add another layer of graham crackers, then spread the remaining pudding mixture on top.
- Place a final layer of graham crackers over the pudding mixture.
- Microwave the chocolate frosting for 10–15 seconds to soften it slightly. Stir well, then spread evenly over the top layer of graham crackers.
- Cover the dish and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the graham crackers to soften.
- Slice, serve, and enjoy!
Notes
- For extra texture, sprinkle chocolate shavings, mini chocolate chips, or chopped nuts on top.
- You can substitute chocolate graham crackers for a richer flavor.
- Store leftovers in an airtight container in the refrigerator for up to 4 days
- Prep Time: 10 minutes
- Cook Time: 10 minutes