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Chocolate Éclair Cake

A delightful no-bake dessert that layers graham crackers with a creamy vanilla filling and a luscious chocolate glaze.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 12 servings
Course: Dessert, No-Bake
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake layers
  • 1 box 14.4 oz graham crackers
  • 2 packages 3.4 oz each instant vanilla pudding mix
  • 4 cups milk
  • 1 container 8 oz whipped topping (like Cool Whip)
For the chocolate glaze
  • 1 cup semi-sweet chocolate chips
  • 3 tablespoons butter
  • 1 teaspoon vanilla extract
For sweetness
  • 1 cup powdered sugar

Method
 

Preparation
  1. In a mixing bowl, whisk together the instant vanilla pudding mixes and the milk until well combined. Let it sit for about 5 minutes to thicken.
  2. Gently fold in the whipped topping until the mixture is smooth and creamy.
  3. In a 9×13 inch dish, layer half of the graham crackers on the bottom, covering the entire base.
  4. Spread half of the vanilla pudding mixture evenly over the graham crackers.
  5. Place another layer of graham crackers, followed by the remaining pudding mixture, and top with another layer of graham crackers.
  6. In a small saucepan, melt the chocolate chips and butter over medium-low heat, stirring until smooth. Remove from heat and stir in the vanilla extract.
  7. Pour the chocolate glaze over the top layer of graham crackers, spreading evenly.
  8. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight for best results.
  9. Cut into squares, serve, and relish the delightful flavors of your homemade Chocolate Éclair Cake!

Notes

For variations, you can switch the vanilla pudding with chocolate or butterscotch pudding. Adding crushed nuts or sprinkles on top provides extra texture.