This Chocolate Eclair Cake is a rich, no-bake dessert layered with creamy vanilla pudding, crisp graham crackers, and a smooth chocolate frosting—an easy, crowd-pleasing treat that tastes just like a classic bakery éclair with half the effort.
Servings: 12
Ingredients
Cake Layers
- 1 14–16 oz box graham crackers
- 3 cups cold whole milk
- 2 boxes 3.4 oz each instant vanilla pudding mix
- 1 8 oz container whipped topping, thawed
Chocolate Topping
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
-
Make the filling:
-
In a large bowl, whisk the cold milk and pudding mixes for about 2 minutes until thick. Gently fold in the whipped topping until smooth and fluffy.
-
Start layering:
-
Line the bottom of a 9×13-inch dish with a single layer of graham crackers, breaking pieces as needed to fit.
-
Add the cream layer:
-
Spread half of the pudding mixture evenly over the crackers.
-
Repeat:
-
Add another full layer of graham crackers, then spread the remaining pudding mixture on top.
-
Top layer:
-
Finish with a final layer of graham crackers.
-
Prepare the chocolate glaze:
-
Heat the heavy cream and butter in a small saucepan over medium until just beginning to steam. Remove from heat, add chocolate chips, salt, and vanilla. Let sit for 1 minute, then whisk until smooth and glossy.
-
Finish the cake:
-
Pour the warm chocolate glaze over the top cracker layer, spreading gently to cover completely.
-
Chill:
-
Cover and refrigerate for at least 4 hours (overnight is best) so the crackers soften into cake-like layers.
-
Slice and serve:
-
Cut into squares and enjoy cold.