No bake Chocolate Eclair Cake!

🍫 No-Bake Chocolate Éclair Cake

⏱ Time

• Prep: 15 minutes

• Chill: 4–6 hours (overnight best)

🍽 Servings

• 9–12 squares

🧾 Ingredients

• 2 cups cold milk

• 2 (3.4 oz / 96 g) boxes instant vanilla pudding mix

• 1 (8 oz / 225 g) tub whipped topping (Cool Whip), thawed

• 1 box graham crackers

Chocolate Topping

• 1 cup semi-sweet chocolate chips

• ½ cup heavy cream

• 1 tbsp butter

• 1 tsp vanilla extract (optional)

👩‍🍳 Instructions

1️⃣ Make the filling

1. In a large bowl, whisk cold milk and pudding mixes for 2 minutes until thick.

2. Gently fold in whipped topping until smooth.

2️⃣ Assemble the cake

1. In a 9×13-inch dish, place a single layer of graham crackers (break to fit).

2. Spread ½ of the pudding mixture evenly on top.

3. Add another layer of graham crackers.

4. Spread remaining pudding mixture.

5. Top with a final layer of graham crackers.

3️⃣ Make the chocolate topping

1. Heat heavy cream and butter until just steaming (do not boil).

2. Pour over chocolate chips.

3. Let sit 1 minute, then stir until smooth.

4. Stir in vanilla if using.

4️⃣ Finish & chill

1. Pour chocolate topping over the final graham cracker layer.

2. Spread evenly.

3. Cover and refrigerate for at least 4 hours, preferably overnight.

5️⃣ Serve

Slice and enjoy chilled 😋

❓ Q & A – Common Questions

Q: Why does it need to chill so long?

A: Chilling softens the graham crackers so they become cake-like and let the flavors meld.

Q: Can I use homemade whipped cream?

A: Yes! Whip 1½ cups heavy cream + ¼ cup powdered sugar until stiff peaks form.

Q: Can I use chocolate frosting instead?

A: Yes. Microwave store-bought frosting briefly and spread it on top.

Q: Can I make it ahead of time?

A: Definitely. It’s best made 1 day ahead and keeps well in the fridge for 3–4 days.

Q: Can I freeze Chocolate Éclair Cake?

A: Yes! Freeze tightly covered for up to 1 month. Thaw in the fridge before serving.

Q: Can I change the pudding flavor?

A: Absolutely. Try:

• Chocolate pudding

• French vanilla

• Banana cream

Q: Why is my topping too thick or thin?

A:

• Too thick → add a splash of warm cream

• Too thin → let it cool slightly before spreading