No-Bake Éclair Cake

Perfect pick! A No-Bake Éclair Cake is creamy, chocolatey, and ridiculously easy — it tastes like a fancy éclair but made in a pan.

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🍫 No-Bake Éclair Cake

Ingredients

• 2 (3.4 oz) boxes instant vanilla pudding mix

• 3 cups cold milk

• 1 (8 oz) tub Cool Whip (or 2 cups whipped cream)

• 1 box graham crackers (about 14–16 sheets)

• 1 can (16 oz) chocolate frosting or homemade chocolate ganache (see below)

Optional Homemade Ganache (instead of frosting):

• 1 cup semisweet chocolate chips

• ½ cup heavy cream

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Instructions

1. Prepare the Filling:

   • In a large bowl, whisk pudding mix with cold milk until thickened.

   • Fold in Cool Whip until smooth and fluffy.

2. Layer the Cake:

   • In a 9×13-inch dish, arrange a single layer of graham crackers (break pieces to fit).

   • Spread half of the pudding mixture over crackers.

   • Add another layer of graham crackers.

   • Spread remaining pudding mixture.

   • Top with a final layer of graham crackers.

3. Add Chocolate Topping:

   • If using canned frosting: microwave frosting for 20–30 seconds to soften, then spread over top crackers.

   • If making ganache: heat cream until steaming, pour over chocolate chips, let sit 2 minutes, stir smooth, then pour over top.

4. Chill:

   • Cover and refrigerate at least 6 hours (overnight is best). This softens the graham crackers into a cake-like texture.

5. Serve:

   • Slice into squares and enjoy cold.

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✨ Variations:

• Use chocolate pudding instead of vanilla for double chocolate.

• Add sliced bananas or strawberries between layers.

• Swap graham crackers with Biscoff cookies for a caramel twist.

Would you like me to also give you a strawberry éclair cake version (with strawberries and whipped cream layered in)?