No-Bake Chocolate Éclair Cake
A creamy, chocolatey dessert that tastes like a classic éclair—without turning on the oven.
Ingredients
For the cake
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2 packages (about 14 oz / 400 g each) graham crackers or plain tea biscuits
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2 boxes (3.4 oz / 96 g each) instant vanilla pudding mix
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3 cups cold milk
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1 tub (8 oz / 225 g) whipped topping, thawed
For the chocolate topping
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½ cup unsalted butter
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½ cup granulated sugar
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⅓ cup milk
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¼ cup unsweetened cocoa powder
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1 tsp vanilla extract
Instructions
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Make the filling: Whisk the instant pudding mixes with cold milk for about 2 minutes, until thick. Fold in the whipped topping.
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Layer: Line the bottom of a 9×13-inch (23×33 cm) dish with a single layer of graham crackers.
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Spread half of the pudding mixture evenly over the crackers.
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Add another layer of crackers, followed by the remaining pudding mixture.
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Finish with a final layer of graham crackers.
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Make the chocolate topping: Melt the butter in a saucepan over medium-low heat. Add sugar, milk, and cocoa powder. Stir until smooth and the sugar has dissolved, about 2–3 minutes. Remove from heat and stir in vanilla.
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Let the chocolate mixture cool for a few minutes, then spread it over the top layer of crackers.
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Chill: Cover and refrigerate for at least 6 hours, preferably overnight. This allows the crackers to soften and gives the cake its éclair-like texture.
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Slice and serve cold.
Tip: Overnight chilling makes a big difference—the layers become soft and cake-like, while the chocolate topping stays rich and fudgy.
