Yum! 😋 A No-Bake Chocolate Éclair Cake is one of those desserts that looks fancy but is super easy to make. It’s basically layers of graham crackers, vanilla pudding, and chocolate frosting. Here’s a simple recipe:
Ingredients
For the cake:
- 1 box (about 14 oz) graham crackers
- 2 boxes (3.4 oz each) instant vanilla pudding mix
- 3 cups cold milk
- 1 tub (8 oz) whipped topping (like Cool Whip), thawed
For the chocolate topping:
- 1/2 cup butter
- 1/4 cup milk
- 1 cup semi-sweet chocolate chips
- 1 cup powdered sugar
Instructions
- Make the pudding:
- In a bowl, whisk together the pudding mix and cold milk until thickened (about 2 minutes).
- Fold in half of the whipped topping.
- Layer the cake:
- In a 9×13-inch pan, place a layer of graham crackers to cover the bottom.
- Spread half of the pudding mixture over the crackers.
- Add another layer of graham crackers and the rest of the pudding mixture.
- Top with a final layer of graham crackers.
- Make the chocolate topping:
- In a saucepan over low heat, melt butter and chocolate chips together.
- Stir in milk and powdered sugar until smooth.
- Let cool slightly, then spread over the top layer of graham crackers.
- Chill:
- Refrigerate for at least 4 hours, or overnight. This softens the crackers so the cake becomes creamy.
- Serve & enjoy:
- Slice into squares and enjoy your no-bake chocolate éclair cake!
💡 Pro tip: For extra fun, you can sprinkle chocolate shavings or sprinkles on top before chilling.
If you want, I can also give you a super quick hack to make it taste like a bakery éclair without using real pastry cream. Do you want me to do that?
