No-Bake Éclair Cake

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No-Bake Éclair Cake

A dreamy, creamy dessert that layers graham crackers with rich vanilla pudding and chocolate topping. This cake has all the flavor of traditional eclairs—light, custardy, and chocolatey—without the fuss of baking. It’s perfect for family gatherings, potlucks, or a simple indulgent treat at home.

Ingredients

For the Vanilla Pudding Layer:

  • 2 (3.4 oz) packages instant vanilla pudding mix

  • 3 cups cold milk

  • 1 (8 oz) container whipped topping (like Cool Whip), thawed

For the Base:

  • 1 (14 oz) box graham crackers

For the Chocolate Glaze:

  • 1/2 cup unsalted butter

  • 1/4 cup unsweetened cocoa powder

  • 1/4 cup milk

  • 1 1/2 cups powdered sugar

  • 1 tsp vanilla extract

Instructions

1. Prepare the Vanilla Pudding Layer:

  1. In a mixing bowl, whisk together the instant vanilla pudding and cold milk until smooth.

  2. Fold in the whipped topping gently until well combined.

2. Assemble the Cake:

  1. In a 9×13 inch baking dish, lay down a single layer of graham crackers, breaking them to fit as needed.

  2. Spread half of the pudding mixture over the crackers evenly.

  3. Add another layer of graham crackers, then spread the remaining pudding mixture.

  4. Finish with a final layer of graham crackers on top.

3. Make the Chocolate Glaze:

  1. In a medium saucepan, melt the butter over medium heat.

  2. Stir in cocoa powder and milk, and bring to a gentle boil for 1–2 minutes.

  3. Remove from heat, add powdered sugar and vanilla, and mix until smooth.

  4. Pour over the top layer of graham crackers, spreading evenly.

4. Chill:

  • Refrigerate for at least 4 hours, or overnight, to allow the graham crackers to soften and the flavors to meld.

5. Serve:

  • Slice into squares and serve cold. Optional: top with extra whipped cream or chocolate shavings.

Notes & Tips

  • Softening the crackers: For softer layers, lightly mist graham crackers with milk before layering.

  • Pudding choice: Instant pudding works best, but homemade vanilla pudding can be substituted for a richer flavor.

  • Chocolate glaze: Adjust sweetness to taste. For a richer chocolate flavor, use semi-sweet chocolate chips melted into the glaze.

  • Make-ahead: Can be prepared a day in advance; it actually tastes better after sitting overnight.

  • Portioning tip: Use a sharp knife warmed in hot water for clean slices.

  • Servings

  • Makes 12–16 servings, depending on portion size.

Nutritional Information (Approx. per serving, assuming 12 servings)

  • Calories: 320 kcal

  • Carbohydrates: 45 g

  • Sugar: 30 g

  • Fat: 15 g

  • Saturated Fat: 9 g

  • Protein: 3 g

  • Fiber: 1 g

  • Sodium: 180 mg

Benefits

  • Quick and easy dessert—no baking required.

  • Can be made ahead for convenience.

  • Combines familiar flavors (vanilla and chocolate) in a fun layered presentation.

  • Kid-friendly and crowd-pleasing.

Q&A for No-Bake Éclair Cake

Q: Can I use chocolate pudding instead of vanilla?
A: Yes! Chocolate pudding gives a different flavor profile but still delicious. Some people even do a mix of vanilla and chocolate layers.

Q: How long can I store it?
A: Refrigerated, it will last 3–4 days. Avoid freezing as the texture may change.

Q: Can I make it gluten-free?
A: Absolutely! Use gluten-free graham crackers or gluten-free cookies as a substitute.

Q: Can I make it dairy-free?
A: Yes, swap milk and butter with plant-based alternatives and use a non-dairy whipped topping.

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