Chocolate Eclair Cake

Here’s a homemade Chocolate Éclair Cake recipe—a no-bake, creamy, chocolatey dessert that tastes like the classic French pastry but in cake form!

Ingredients

For the layers:

• 1 (12 oz) box graham crackers

For the vanilla cream filling:

• 2 (3.4 oz) packages instant vanilla pudding

• 3 cups cold milk

• 1 (8 oz) tub whipped topping (Cool Whip), thawed

For the chocolate topping:

• 1/2 cup semi-sweet chocolate chips

• 1/4 cup butter

• 1/4 cup milk

• 1 tsp vanilla extract

Instructions

1. Prepare the vanilla filling:

   • In a medium bowl, whisk together the instant pudding and milk for 2 minutes.

   • Let it set for 5 minutes, then fold in the whipped topping until smooth.

2. Assemble the cake layers:

   • In a 9×13-inch baking dish, arrange a single layer of graham crackers to cover the bottom.

   • Spread half of the vanilla cream mixture over the graham crackers.

   • Add another layer of graham crackers, then spread the remaining vanilla cream on top.

   • Finish with a final layer of graham crackers.

3. Prepare the chocolate topping:

   • In a small saucepan, melt chocolate chips, butter, and milk over low heat, stirring constantly until smooth.

   • Remove from heat and stir in vanilla extract.

4. Top the cake:

   • Pour the chocolate topping over the final graham cracker layer and spread evenly.

5. Chill:

   • Cover the cake and refrigerate for at least 4–6 hours, preferably overnight, to let the graham crackers soften and the flavors meld.

6. Serve:

   • Cut into squares and enjoy chilled.