No-Bake Chocolate Éclair Cake

This No-Bake Chocolate Éclair Cake is a delightful dessert that layers graham crackers, creamy vanilla pudding, and rich chocolate frosting. It's a simple yet elegant treat that requires no baking, making it perfect for any occasion.

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Why You'll Love This Recipe

I love how this recipe combines classic éclair flavors into an easy-to-make cake. The layers soften overnight, creating a cake-like texture that's both creamy and satisfying. It's a crowd-pleaser that's sure to impress without the need for complex baking techniques.​

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 box (3.4 ounces) instant vanilla pudding mix​

• 1½ cups cold milk​

• 1 container (8 ounces) whipped topping, thawed​

• 1 box (14.4 ounces) graham crackers​

• 1 can (16 ounces) chocolate frosting​

Directions

1. Prepare the Pudding Mixture: In a large bowl, I whisk together the instant vanilla pudding mix and cold milk until the mixture thickens. Then, I gently fold in the whipped topping until well combined.​

2. Assemble the Layers: In a 9x13-inch baking dish, I arrange a single layer of graham crackers, breaking them as needed to fit. I spread half of the pudding mixture over the graham crackers. I repeat with another layer of graham crackers and the remaining pudding mixture, finishing with a final layer of graham crackers on top.​

3. Add the Frosting: I remove the lid and foil from the can of chocolate frosting and microwave it for about 15 seconds to soften. I stir the frosting until it's smooth and pourable. Then, I pour the frosting over the top layer of graham crackers, spreading it evenly to cover.​

4. Chill: I cover the dish with plastic wrap and refrigerate it for at least 8 hours, or overnight. This allows the graham crackers to soften and the flavors to meld together.​

5. Serve: Once chilled, I slice the cake into squares and serve.​

Servings and Timing

• Servings: Approximately 12 servings​

• Preparation Time: 15 minutes​

• Chilling Time: At least 8 hours​

• Total Time: 8 hours 15 minutes​

Variations

• Chocolate Pudding: For a double chocolate version, I use chocolate pudding mix instead of vanilla.​

• Homemade Whipped Cream: Instead of whipped topping, I sometimes use homemade whipped cream for a fresher taste.​

• Peanut Butter Twist: I add a layer of peanut butter between the graham crackers and pudding for a chocolate-peanut butter combination.​

• Fruit Addition: Sliced bananas or strawberries can be added between layers for a fruity twist.​

• Gluten-Free Option: I use gluten-free graham crackers to make this dessert suitable for those with gluten sensitivities.​

Storage/Reheating

• Storage: I store any leftovers covered in the refrigerator for up to 3 days.​

• Freezing: This cake can be frozen for up to a month. I wrap it tightly in plastic wrap and foil before freezing. To serve, I thaw it in the refrigerator overnight.​

• Reheating: This dessert is best enjoyed cold and does not require reheating.​

FAQs

Can I make this dessert ahead of time?

Yes, I often prepare it the night before to allow ample chilling time, which enhances the texture and flavor.​

Is it necessary to microwave the frosting?

Microwaving the frosting makes it easier to spread evenly over the top layer.​

Can I use cook-and-serve pudding instead of instant?

I recommend using instant pudding for convenience, but cook-and-serve pudding can be used if cooled completely before assembling.​

How do I prevent the graham crackers from shifting during assembly?

I gently press each layer of graham crackers into the pudding to help them stay in place.​

Can I add nuts to this recipe?

Chopped nuts can be sprinkled between layers or on top for added texture and flavor.​

Conclusion

This No-Bake Chocolate Éclair Cake is a simple yet indulgent dessert that's sure to satisfy any sweet tooth. Its easy preparation and delicious layers make it a favorite for gatherings or a special treat at home.

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No-Bake Chocolate Éclair Cake

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• Author: Sue
• Prep Time: 15 minutes
• Cook Time: 8 hours
• Total Time: 8 hours 15 minutes
• Yield: About 12 servings
• Category: Dessert
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

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Description

No-Bake Chocolate Éclair Cake is an easy, crowd-pleasing dessert that layers graham crackers, creamy vanilla pudding, whipped topping, and rich chocolate frosting. With no baking required, this make-ahead treat is perfect for potlucks, holidays, or weeknight indulgence.

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Ingredients

• 1 box (3.4 ounces) instant vanilla pudding mix
• 1½ cups cold milk
• 1 container (8 ounces) whipped topping, thawed
• 1 box (14.4 ounces) graham crackers
• 1 can (16 ounces) chocolate frosting

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Instructions

1. Make the filling: Whisk vanilla pudding mix and cold milk until thickened. Fold in whipped topping until smooth.

2. Layer the cake: In a 9x13-inch dish, arrange a layer of graham crackers. Spread half of the pudding mixture on top. Repeat with another layer of graham crackers and the rest of the pudding mixture. Finish with a final layer of graham crackers.

3. Add the frosting: Microwave chocolate frosting for 15 seconds until softened. Stir until smooth and pour over the top graham cracker layer. Spread evenly.

4. Chill: Cover and refrigerate for at least 8 hours or overnight for best results.

5. Serve: Slice and enjoy cold.

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Notes

• For a chocolate version, swap vanilla pudding with chocolate.
• Add sliced strawberries or bananas between layers for a fruity twist.
• Use gluten-free graham crackers for a gluten-free option.
• For added richness, add a peanut butter layer between pudding and crackers.
• Homemade whipped cream can replace whipped topping for a fresher flavor.