No-Bake Chocolate Eclair Cake

This No-Bake Chocolate Eclair Cake is a deliciously easy dessert that tastes just like a classic eclair, but without any baking required! With layers of graham crackers, creamy vanilla pudding, and a rich chocolate glaze, it’s a decadent treat that’s perfect for any occasion.

Ingredients:

For the Cake:

1 package (14-16 oz) graham crackers (about 1 ½ sleeves)
2 boxes (3.4 oz each) instant vanilla pudding mix
3 ½ cups milk
1 tub (8 oz) whipped topping (Cool Whip or similar)
1 tsp vanilla extract (optional, for extra flavor)

For the Chocolate Glaze:

1/2 cup (1 stick) unsalted butter
1/4 cup milk
1/4 cup cocoa powder
1 tsp vanilla extract
1 1/2 cups powdered sugar

Instructions:

Prepare the Pudding Layer:
- In a large bowl, whisk together the two boxes of instant vanilla pudding mix and the 3 ½ cups of milk. Continue whisking for about 2 minutes, until the pudding thickens up.
- Fold in the whipped topping (Cool Whip) and vanilla extract (if using), mixing gently until smooth and creamy.
Assemble the Cake:
- In a 9×13-inch baking dish, layer the bottom with a single layer of graham crackers, breaking them up as necessary to fit the bottom of the dish. (You should have about half a sleeve of crackers for the first layer.)
- Spread half of the vanilla pudding mixture over the graham crackers.
- Add another layer of graham crackers on top of the pudding, and then spread the remaining pudding mixture over the second layer of graham crackers.
- Finish with a final layer of graham crackers on top.
Prepare the Chocolate Glaze:
- In a small saucepan, melt the butter over medium heat. Once melted, whisk in the milk and cocoa powder. Bring the mixture to a boil while stirring constantly. Let it boil for 1 minute, then remove from heat.
- Stir in the vanilla extract and powdered sugar, and whisk until smooth.
Top the Cake:
- Pour the chocolate glaze over the top layer of graham crackers, spreading it evenly with a spatula to cover the entire surface.
Chill:
- Cover the dish with plastic wrap or foil and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cake to set. The graham crackers will soften and absorb the pudding, giving the cake a delicious “eclair” texture.
Serve:
- Once the cake is chilled and set, slice it into squares and serve. You’ll get a delicious combination of creamy, chocolatey, and slightly crunchy textures with every bite!

Tips & Variations:

Make Ahead: This cake is perfect for making ahead. It actually tastes better the next day after the flavors have had time to meld and the graham crackers soften.
Custom Glaze: If you prefer a sweeter glaze, add a little more powdered sugar to your chocolate glaze, or if you like it more chocolatey, add a bit more cocoa powder.
Top it off: You can top the cake with whipped cream, chocolate shavings, or sprinkles before serving for an extra festive touch.
Variation: For a different flavor twist, you can swap the vanilla pudding for chocolate pudding for a double-chocolate treat.

Enjoy your No-Bake Chocolate Eclair Cake! It’s a crowd-pleaser that comes together quickly and easily, making it perfect for potlucks, parties, or a simple family dessert.

Let me know how it turns out or if you need more variations!