How to Make It:
1. Mix the Filling
In a large bowl, whisk together the instant pudding mix and cold milk until thickened (about 2 minutes). Fold in the whipped topping gently until fully combined and creamy.
2. Layer the Cake
In a 9x13-inch baking dish, lay down a single layer of graham crackers, breaking them as needed to fit. Spread half of the pudding mixture over the crackers. Add another layer of graham crackers, followed by the remaining pudding mixture. Top with a final layer of graham crackers.
3. Frost the Top
Microwave the canned frosting for about 15–20 seconds to make it more spreadable. Pour and spread it evenly over the top layer of graham crackers.
4. Chill and Serve
Cover the cake with plastic wrap and refrigerate for at least 6 hours, but overnight is best. This gives the graham crackers time to soften into a cake-like texture. Slice and serve cold!
Tips for Success:
Use full-fat pudding and whipped topping for the richest flavor and texture.
Make it your own: Add a layer of sliced bananas or strawberries between the pudding layers for a fruity twist.
Homemade chocolate topping: Melt 1 cup semi-sweet chocolate chips with ½ cup heavy cream for an easy ganache.
What Makes It So Irresistible?
🍫 Chocolate lover’s dream—with a silky top layer that adds just the right amount of sweetness
🥄 Velvety vanilla filling that’s light, fluffy, and totally addictive
🍰 No baking required, making it perfect for hot days or busy weeks
👨👩👧👦 Family favorite that’s kid- and crowd-approved every single time
Final Thoughts:
No-Bake Chocolate Éclair Cake is proof that you don’t need fancy ingredients or hours of baking to create something truly delicious. It's one of those reliable, go-to recipes you’ll find yourself making again and again. Whether it’s for a family gathering or just to satisfy your sweet tooth, this easy dessert delivers big time on both flavor and simplicity.
