👩🍳 Instructions
1. Make the Pudding Filling
In a large mixing bowl, whisk together the vanilla pudding mix and milk until smooth and thickened. Fold in the whipped topping until fully combined and creamy.
2. Layer the Cake
In a 9×13-inch baking dish, arrange a single layer of graham crackers across the bottom. Break pieces as needed to cover the entire surface.
Spoon half of the pudding mixture over the graham crackers and spread evenly.
Add a second layer of graham crackers, followed by the remaining pudding mixture, spreading it out smoothly.
Top with a final layer of graham crackers.
3. Chill to Set the Layers
Cover the dish with plastic wrap and place it in the refrigerator for 30–60 minutes to let the layers begin to set.
4. Frost the Top
Remove the lid and foil seal from the chocolate frosting and microwave it for 15–20 seconds to soften (do not overheat). Stir until smooth.
Evenly spread the frosting over the top layer of graham crackers.
5. Refrigerate Overnight
Cover the dish again with plastic wrap and refrigerate overnight (or at least 6 hours). This allows the graham crackers to absorb the pudding and become soft and cake-like.
6. Serve & Enjoy!
When ready to serve, slice into squares and enjoy this cool, creamy dessert!
💡 Tips & Variations
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Want a firmer texture? Pop the dish in the freezer for 30–60 minutes before slicing.
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Switch it up with chocolate or French vanilla pudding for a flavor twist.
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Add toppings like mini chocolate chips, sliced bananas, or chopped nuts before chilling.
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Make it mini! Use a square pan for smaller portions or layer in jars for individual servings.
🧁 Why Everyone Loves It
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✅ No baking needed
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✅ Prep time under 20 minutes
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✅ Perfect make-ahead dessert
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✅ Tastes like a bakery treat
Final Thoughts
Whether you’re entertaining guests or just want an easy family dessert, No-Bake Chocolate Éclair Cake delivers every time. Creamy, chocolatey, and just the right amount of sweet—this is the kind of recipe you’ll come back to again and again.