Ah, No-Bake Éclair Cake 🍫🍰 — a creamy, indulgent dessert that tastes like classic éclairs but requires no baking. It’s layered with graham crackers, vanilla pudding, and chocolate glaze.
Here’s a solid recipe:
No-Bake Éclair Cake (Serves 8–10)
Ingredients
Base & Layers
- 1 box graham crackers (~9 oz)
- 2 boxes (3.4 oz each) instant vanilla pudding mix
- 3 cups cold milk
- 1 tub (8 oz) cool whip, thawed
Chocolate Topping
- 1 cup semi-sweet chocolate chips
- ¼ cup butter
- 2 tbsp milk
Instructions
1. Prepare the pudding
- In a bowl, whisk pudding mix + cold milk until thickened (2–3 min)
- Fold in cool whip gently to create a creamy filling
2. Layer the cake
- In a 9×13 pan, layer graham crackers to cover the bottom
- Spread half of the pudding mixture evenly over crackers
- Repeat with another graham cracker layer and remaining pudding
- Top with a final graham cracker layer if desired
3. Make the chocolate topping
- In a small saucepan over low heat, melt chocolate chips + butter + milk
- Stir until smooth
- Pour over the top layer of graham crackers, spreading evenly
4. Chill
- Refrigerate at least 4 hours or overnight
- This allows the graham crackers to soften and cake to set
5. Serve
- Slice into squares
- Optional: sprinkle with chopped nuts, powdered sugar, or drizzle white chocolate
Tips
- Soft layers: Refrigerate long enough for graham crackers to absorb moisture
- Flavor twists: Add a teaspoon of vanilla extract or espresso to pudding
- Mini version: Use individual cups or mason jars for single servings
If you want, I can give a lighter, lower-sugar version that still tastes rich and creamy, perfect for those avoiding heavy desserts.
Do you want me to do that?
