No-Bake Chocolate Éclair Cake
No-Bake Chocolate Éclair Cake is a chilled layered dessert made with vanilla pudding, graham crackers, and chocolate frosting. It’s creamy, cake-like, and perfect for make-ahead gatherings or warm-weather treats.
Ingredients
- 2 packages instant vanilla pudding mix
- 3 cups cold milk
- 1 container whipped topping
- 1 box graham crackers (about 16–18 crackers)
- 1 can chocolate frosting
Instructions
- In a large bowl, whisk instant vanilla pudding mix with cold milk for 2 minutes until thick. Gently fold in the thawed whipped topping until light and fluffy.
- Line the bottom of a baking dish with graham crackers, breaking them as needed to fit. Spread half of the pudding mixture evenly over the crackers.
- Place a second layer of graham crackers over the pudding. Spread the remaining pudding mixture on top. Finish with a third and final layer of graham crackers.
- Microwave the frosting for 15–20 seconds to soften. Spread it evenly over the top layer of crackers until smooth.
- Cover the dish tightly with plastic wrap or foil. Refrigerate for 4–6 hours, or overnight, until the graham crackers soften and the layers set.
- Cut into squares and serve cold. Store leftovers in the fridge for up to 3 days.