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No-Bake Chocolate Eclair Cake

Close-up of a layered slice of chocolate eclair cake held by hand, showing graham cracker, pudding, cream, and chocolate glaze.
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This No-Bake Chocolate Eclair Cake layers graham crackers, creamy vanilla pudding, and whipped topping, all covered in rich chocolate glaze. It is an easy, crowd-pleasing dessert that requires no oven time.

Ingredients

Scale
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 2 cups cold milk
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1 (14.4 ounce) box graham crackers
  • 1 (3.9 ounce) package instant chocolate pudding mix
  • 1 1/2 cups cold milk (for chocolate layer)
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream

Instructions

  1. Prepare the vanilla pudding layer: In a medium bowl, whisk the instant vanilla pudding mix with 2 cups of cold milk until thickened, about 2 minutes. Gently fold in the thawed whipped topping until just combined.
  2. Create the first graham cracker layer: Arrange a single layer of graham crackers on the bottom of a 9×13 inch baking dish. Break crackers as needed to fit the bottom completely.
  3. Add the vanilla layer: Spread half of the vanilla pudding mixture evenly over the graham crackers.
  4. Create the second graham cracker layer: Top the vanilla layer with another layer of graham crackers.
  5. Prepare the chocolate pudding layer: In a separate bowl, whisk the instant chocolate pudding mix with 1 1/2 cups of cold milk until thick. Spread this chocolate pudding mixture over the second graham cracker layer.
  6. Add the final graham cracker layer: Place the last layer of graham crackers on top of the chocolate pudding.
  7. Chill: Cover the dish and refrigerate for at least 4 hours, or preferably overnight, to allow the crackers to soften.
  8. Make the chocolate glaze: In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and pour over the chocolate chips in a heatproof bowl. Let stand for 5 minutes, then whisk until smooth and glossy.
  9. Glaze the cake: Pour the chocolate glaze evenly over the chilled cake. Spread quickly before it sets.
  10. Chill again: Return the cake to the refrigerator for 30 minutes to allow the glaze to set before slicing and serving.

Notes

  • For the best texture, chill the cake overnight. This allows the graham crackers to fully absorb moisture and soften, mimicking the texture of eclair pastry.
  • You can substitute pre-made chocolate frosting for the homemade glaze if you need an even quicker option.
  • This is an excellent make-ahead dessert for potlucks or parties.

Nutrition

Find it online: https://cutcooktaste.com/chocolate-eclair-cake-recipe/