Ah! You want a no-bake chocolate éclair cake—delicious choice! This is usually a layered dessert with graham crackers, chocolate pudding, and whipped topping, similar to an éclair but in cake form. Here’s a simple and teen-friendly recipe:
No-Bake Chocolate Éclair Cake
Ingredients:
- 1 box graham crackers (about 9–10 sheets)
- 2 boxes instant chocolate pudding mix (3.9 oz each)
- 3 cups cold milk (for pudding)
- 1 tub cool whip (or whipped topping, about 8 oz)
- 1 can chocolate frosting (optional, for topping)
Instructions:
- Make the pudding:
- In a large bowl, whisk together the instant chocolate pudding mix and cold milk until thickened (about 2 minutes).
- Layer the graham crackers:
- In a 9×13 inch pan, lay down a single layer of graham crackers. You can break them to fit as needed.
- Add pudding layer:
- Spread half of the chocolate pudding evenly over the graham crackers.
- Add whipped topping:
- Spread a layer of half of the whipped topping over the pudding.
- Repeat layers:
- Add another layer of graham crackers, then the remaining pudding, then the remaining whipped topping.
- Top it off (optional):
- Spread a thin layer of chocolate frosting on top for a glossy finish. You can melt it slightly for easier spreading.
- Chill:
- Refrigerate for at least 4 hours, preferably overnight. The graham crackers will soften and the cake will slice like a real cake.
- Serve and enjoy!
- Cut into squares and serve cold.
💡 Tips:
- You can sprinkle crushed graham crackers or chocolate chips on top for extra texture.
- For a fun twist, add banana slices between the layers.
If you want, I can also give you a faster, fudgier version that’s ultra-chocolatey and almost like eating an éclair.
Do you want me to do that version too?
