Ohhh yes 😍 Chocolate Éclair Cake—that no-bake, layered dessert everyone goes crazy for. Creamy, chocolatey, and ridiculously easy. Let’s do the classic version.
🍫 Chocolate Éclair Cake (No-Bake)
Serves 10–12
Ingredients
- 2 sleeves graham crackers
- 2 (3.4 oz) boxes instant vanilla pudding mix
- 3 cups cold milk
- 1 (8 oz) container whipped topping (Cool Whip), thawed
Chocolate Topping
- 1 cup chocolate frosting or
- ½ cup heavy cream + 1 cup chocolate chips (ganache option)
Instructions
1️⃣ Make filling
- In a bowl, whisk pudding mixes and milk until thick
- Fold in whipped topping gently
2️⃣ Layer
- In a 9×13-inch dish:
- Layer graham crackers on bottom
- Spread half the pudding mixture
- Add another graham cracker layer
- Spread remaining pudding
- Top with final graham cracker layer
3️⃣ Add chocolate
- Spread chocolate frosting evenly over top
(If using ganache: heat cream, pour over chips, stir smooth)
4️⃣ Chill
- Cover and refrigerate at least 6 hours, overnight is best
🔥 Pro Tips
- Overnight chilling softens crackers into cake-like layers
- Use whole milk for thicker filling
- Microwave frosting briefly for easy spreading
- Slice with a hot knife for clean cuts
Variations
🍫 Double chocolate – use chocolate pudding
🍓 Strawberry éclair cake – add sliced strawberries
🍌 Banana éclair cake – layer bananas inside
🧁 Peanut butter – swirl PB into pudding layer
If you want, I can give you:
✔️ Homemade pudding version
✔️ Chocolate-on-chocolate bakery style
✔️ Individual éclair cups
✔️ No Cool Whip version
Just say the word 😌🍫🍰
