No-Bake Chocolate Eclair Cake
Layers of graham crackers and fluffy vanilla cream get topped with silky chocolate for an easy, crowd-pleasing no-bake dessert.
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Servings:
Ingredients
Main Ingredients
- 13 oz graham cracker sheets about 3 sleeves
- 7 oz instant vanilla pudding mix two 3.4-oz boxes
- 3.25 cup cold milk
- 3 cup whipped topping, thawed
- 1 tsp vanilla extract optional, for extra flavor
- 1.25 cup chocolate frosting canned; soften slightly to spread
- 1 tbsp milk to loosen frosting, as needed
Instructions
Preparation Steps
- Line a 9x13-inch pan with a snug layer of graham crackers, breaking pieces to fit.
- Whisk pudding mix with cold milk for about 2 minutes until thick and smooth.
- Fold in the whipped topping and vanilla until no streaks remain.
- Spread half of the creamy filling over the cracker layer.
- Add a second layer of crackers. Spread on the remaining filling.
- Top with a final layer of crackers, pressing gently to level the surface.
- Stir frosting with 1 tbsp milk to loosen. Warm 10–15 seconds if needed, then spread evenly over the top.
- Cover and chill at least 6 hours, ideally overnight, until the crackers soften.
- Slice into squares and serve cold.
Notes
Variation: Swap the frosting for a quick ganache—melt 1 cup chocolate chips with 1/2 cup heavy cream, then pour over the top. Try cinnamon grahams for a warm spice note, or add a thin layer of sliced bananas for a banana–eclair twist. Storage: Keep covered and refrigerated for up to 4 days, or freeze tightly wrapped slices for up to 2 months.
This recipe is an original creation inspired by classic No-Bake Chocolate Eclair Cake flavors. All ingredient ratios and instructions are independently developed.