🌿 What It Is
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A layered dessert inspired by classic éclairs.
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Made with graham crackers, vanilla pudding, and chocolate topping.
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Refrigerated until set — no oven required!
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Perfect for parties or a quick indulgence.
🥣 Ingredients (Serves 8–10)
Cake Layers
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2 packages (about 14 oz / 400 g) graham crackers
Filling
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2 packages (3.4 oz / 96 g each) instant vanilla pudding mix
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3 cups (720 ml) cold milk
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1 tub (8 oz / 225 g) cool whip or whipped topping
Topping
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1 cup (175 g) semi-sweet chocolate chips
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¼ cup (60 g) unsalted butter
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3 tbsp milk
👩🍳 Instructions
1. Make the Filling
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In a bowl, whisk together pudding mix and cold milk for 2 minutes until thickened.
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Fold in whipped topping gently until smooth and creamy.
2. Assemble the Cake
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In a 9×13-inch dish, layer graham crackers to cover the bottom.
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Spread half of the pudding mixture over the crackers.
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Add another layer of graham crackers and top with the remaining pudding mixture.
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Finish with a final layer of graham crackers.
3. Make the Chocolate Topping
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In a small saucepan, melt chocolate chips, butter, and milk over low heat, stirring until smooth.
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Pour the chocolate over the top layer of graham crackers, spreading evenly.
4. Chill
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Refrigerate for at least 4 hours, preferably overnight, to allow the graham crackers to soften into a cake-like texture.
5. Serve
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Cut into squares and serve cold.
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Optional: top with whipped cream or chocolate shavings for extra flair.
🌟 Tips
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For a fancier version, layer with sliced bananas or caramel drizzle between the pudding layers.
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Make it ahead of time — flavors improve after chilling.
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Use room-temperature chocolate for easier spreading without cracking the top layer.
If you want, I can create a super quick 15-minute version using pre-made pudding cups so you can have No-Bake Éclair Cake ready in a flash.
Do you want me to do that?
