Here is the classic no-bake Chocolate Éclair Cake—creamy, chocolaty, and ridiculously easy. Perfect for potlucks, holidays, or a quick dessert fix!

🍫✨ No-Bake Chocolate Éclair Cake

Serves: 12
Time: 15 minutes prep + 4 hours chilling (best overnight)
Difficulty: Very easy

⭐ Ingredients

Filling Layers

• 2 boxes instant vanilla pudding (3.4 oz each)
• 3 cups cold milk
• 1 (8 oz) tub Cool Whip or 1 batch homemade whipped cream
• 1 box Graham crackers

Chocolate Frosting (homemade)

• 3 tbsp unsweetened cocoa powder
• 1 ½ cups powdered sugar
• 3 tbsp butter, melted
• 3 tbsp milk
• 1 tsp vanilla extract

(Or use 1 can of chocolate frosting—softened 10 sec in microwave.)

👩‍🍳 Instructions

1. Make the Filling

1. In a bowl, whisk together pudding mix + cold milk for 2 minutes.
2. Fold in Cool Whip until smooth.

2. Assemble the Cake

1. In a 9×13 dish, lay down a solid layer of graham crackers.
2. Spread half the pudding mixture over the crackers.
3. Add another layer of graham crackers.
4. Spread the remaining pudding mixture on top.
5. Finish with a final layer of graham crackers.

3. Make the Chocolate Frosting

1. In a bowl, whisk cocoa + powdered sugar.
2. Add melted butter, milk, and vanilla.
3. Mix until smooth and pourable.
4. Pour evenly over the top graham layer.

4. Chill

Refrigerate at least 4 hours, but overnight is best.
The crackers soften into a cake-like texture—this is what makes it amazing!

🍽️ Tips & Variations

• Extra chocolaty: Add a thin layer of chocolate pudding with the vanilla.
• Mocha version: Add 1 tsp instant coffee to the vanilla pudding.
• Banana twist: Add sliced bananas between layers.
• Lighter version: Use sugar-free pudding and light whipped topping.

If you want, I can give you:

• 🍫 Chocolate-only éclair cake
• 🥜 Peanut butter éclair cake
• 🍓 Strawberry éclair cake
• 🎂 Bake version with choux topping