No-Bake Chocolate Éclair Cake
Ingredients
2 (3.4 oz/96 g) boxes instant vanilla pudding mix
3 cups cold milk
1 (8 oz/225 g) container whipped topping, thawed
1 box (14–16 oz) graham crackers
Chocolate Topping
½ cup unsalted butter
⅓ cup unsweetened cocoa powder
1 cup granulated sugar
¼ cup milk
1 tsp vanilla extract
Or use 1 (16 oz) container prepared chocolate frosting, warmed slightly for easy spreading.
Instructions
In a large bowl, whisk together the pudding mix and 3 cups of cold milk for 2 minutes until smooth.
Fold in the whipped topping until fully combined.
Arrange a single layer of graham crackers in the bottom of a 9×13-inch baking dish.
Spread half of the pudding mixture over the graham crackers.
Add another layer of graham crackers, then spread the remaining pudding mixture on top.
Finish with a final layer of graham crackers.
For the homemade topping, combine the butter, cocoa powder, sugar, and milk in a saucepan. Bring to a gentle boil for 1 minute, stirring constantly. Remove from the heat, stir in the vanilla, and let cool for 10–15 minutes until slightly thickened.
Spread the chocolate topping evenly over the top layer of graham crackers.
Cover and refrigerate for at least 8 hours, preferably overnight, to allow the graham crackers to soften into a cake-like texture.
Serving
Slice and serve chilled. Garnish with chocolate shavings, mini chocolate chips, or fresh berries if desired.
Storage
Refrigerator: Store covered for up to 4 days.
Freezer: Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
