Indulge in layers of creamy custard filling, graham crackers, and a glossy chocolate topping with this effortless No-Bake Chocolate Eclair Cake. It delivers all the rich, decadent flavors of a traditional bakery eclair without ever turning on the oven!
Ingredients
Layers & Filling
- 1 box graham crackers (honey or chocolate)
- 3 pkgs (3.4 oz each) instant vanilla pudding mix
- 3 cups cold milk
- 1 tub (8 oz) whipped topping (or heavy cream, whipped)
Chocolate Glaze
- 1 cup semi-sweet chocolate chips
- 3 Tbsp unsalted butter
- 2 Tbsp milk or heavy cream
- 1 tsp corn syrup (optional, for extra shine)
Instructions
- Line the Pan: Line the bottom of a 9×13-inch baking dish with a single layer of graham crackers, breaking them to fit any gaps if necessary.
- Make the Pudding Mixture: In a large bowl, whisk together the instant vanilla pudding mix and cold milk until smooth and starting to thicken. Gently fold in the whipped topping until light and creamy.
- Layer the Cake: Spread half of the pudding mixture evenly over the layer of graham crackers. Add another layer of graham crackers on top, followed by the remaining pudding mixture. Finish with a final top layer of graham crackers.
- Prepare the Chocolate Glaze: In a microwave-safe bowl, combine the chocolate chips, butter, milk, and corn syrup. Microwave in 30-second intervals, stirring in between, until completely smooth and melted.
- Add the Topping: Pour the warm chocolate glaze evenly over the top layer of graham crackers, smoothing it out to cover the entire surface.
- Chill and Set: Refrigerate the cake for at least 4 hours (overnight is best) so the graham crackers soften into a cake-like texture and the layers set. Slice and serve chilled!