No-Bake Chocolate Éclair Cake: A Decadent Dessert Made Easy
If you love the rich, creamy flavor of chocolate éclairs but don’t want the hassle of baking choux pastry, this No-Bake Chocolate Éclair Cake is the perfect solution. Layered with creamy vanilla pudding, graham crackers, and topped with a luscious chocolate glaze, this dessert delivers all the indulgence of a classic éclair in a simple, fridge-friendly format. It’s perfect for potlucks, family gatherings, or any time you want an impressive dessert without turning on the oven.
Ingredients
For the filling:
2 (3.4 oz) packages instant vanilla pudding
3 cups cold milk
1 (8 oz) container whipped topping, thawed
For the layers:
2 (14.4 oz) boxes graham crackers
For the chocolate topping:
1 cup semi-sweet chocolate chips
½ cup unsalted butter
2 tablespoons milk
1 teaspoon vanilla extract
Instructions
Prepare the pudding filling:
In a medium bowl, whisk together the instant vanilla pudding and cold milk for 2 minutes until it begins to thicken. Gently fold in the whipped topping until smooth and creamy.
Layer the graham crackers:
In a 9×13-inch baking dish, spread a thin layer of pudding mixture. Arrange a single layer of graham crackers over the pudding, breaking them as needed to fit. Spread half of the remaining pudding mixture over the crackers, then add another layer of graham crackers. Top with the remaining pudding mixture.
Make the chocolate topping:
In a small saucepan over low heat, melt the chocolate chips with butter and milk, stirring until smooth. Remove from heat and stir in vanilla extract. Allow to cool slightly before pouring over the top of the pudding layers.
Chill:
Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight to allow the graham crackers to soften and the flavors to meld.
Serve:
Slice into squares and serve chilled. The combination of creamy pudding, soft graham crackers, and rich chocolate topping creates a dessert that tastes like it took hours to make—but with none of the fuss.
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