Craving a dessert that delivers rich chocolatey flavor and creamy indulgence—without turning on the oven? This No-Bake Chocolate Éclair Cake is the ultimate treat for any occasion. It’s a crowd-pleasing, refrigerator-friendly dessert made with layers of graham crackers, vanilla pudding, whipped topping, and a glossy chocolate ganache. The magic happens overnight as the layers meld into a cake-like texture, offering a soft, moist, and decadent bite with every forkful. Whether you’re preparing a last-minute dessert or planning a family gathering, this easy-to-make recipe is guaranteed to impress with its delightful flavor and effortless preparation.
Ingredients
For the Cake
- 2 (3.4 oz) packages of instant vanilla pudding mix
- 3 cups cold whole milk
- 1 (8 oz) container of frozen whipped topping (such as Cool Whip), thawed
- 1 box (about 14.4 oz) graham crackers
For the Chocolate Topping
- 1/2 cup unsalted butter
- 1/4 cup milk
- 1/3 cup unsweetened cocoa powder
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- In a large mixing bowl, whisk together the instant vanilla pudding mix and cold milk for about 2 minutes until the mixture thickens.
- Gently fold in the thawed whipped topping using a spatula, ensuring the mixture is smooth and well combined. Set aside.
- In a 9×13 inch baking dish, arrange a single layer of graham crackers at the bottom, breaking some crackers if necessary to fit the edges.
- Spread half of the pudding mixture evenly over the graham cracker layer.
- Add another layer of graham crackers over the pudding mixture, pressing them down lightly to form an even surface.
- Spread the remaining pudding mixture over this second graham cracker layer.
- Finish with a final layer of graham crackers on top. Set the dish aside while you prepare the chocolate topping.
- In a small saucepan over medium heat, melt the butter. Stir in the milk and cocoa powder until smooth.
- Gradually whisk in the powdered sugar, mixing constantly to prevent lumps. Cook the mixture for another minute until glossy and thickened slightly.
- Remove from heat and stir in the vanilla extract. Let the mixture cool for about 5–10 minutes.
- Pour the chocolate topping evenly over the top layer of graham crackers, using a spatula or the back of a spoon to spread it smoothly across the surface.
- Cover the baking dish with plastic wrap or foil and refrigerate the cake for at least 6 hours, preferably overnight. This chilling time allows the graham crackers to soften and absorb the creamy filling.
- Once set, slice the cake into squares and serve chilled. You can garnish with chocolate shavings or a drizzle of caramel if desired.