Here’s a delicious, easy no-bake chocolate eclair cake recipe 🍫✨—all the flavor of a chocolate eclair without turning on the oven!
No-Bake Chocolate Eclair Cake
Ingredients
- 1 box graham crackers
- 2 packages (3.4 oz each) instant vanilla pudding mix
- 3 cups cold milk
- 1 container (8 oz) whipped topping (like Cool Whip), thawed
- 1 package chocolate chips (6 oz)
- ½ cup milk or heavy cream
Instructions
1. Make the pudding layer
- In a bowl, whisk together pudding mix and cold milk until thickened (~2 minutes).
- Gently fold in the whipped topping to make a creamy filling.
2. Layer the cake
- In a 9×13-inch dish, lay a single layer of graham crackers.
- Spread half of the pudding mixture over the crackers.
- Repeat with another layer of graham crackers and the remaining pudding.
- Top with a final layer of graham crackers.
3. Make the chocolate topping
- Melt chocolate chips with ½ cup milk or cream in the microwave (30-second intervals, stirring each time) until smooth.
- Pour over the top layer of graham crackers, spreading evenly.
4. Chill
- Refrigerate for at least 4 hours, or overnight for best results.
- Slice into squares and serve cold.
Tips & Variations
- Add instant coffee to the chocolate topping for a mocha twist
- Use chocolate pudding instead of vanilla for double chocolate
- Sprinkle chopped nuts on top for crunch
💡 Pro tip: Letting it chill overnight allows the graham crackers to soften slightly, giving you that creamy eclair-like texture without baking.
If you want, I can also share a mini 1-hour version that’s even creamier and extra chocolatey, perfect if you’re impatient 😄
Do you want me to share that?
