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No-Bake Chocolate Éclair Cake

No-Bake Chocolate Éclair Cake is a decadent and creamy dessert that’s unbelievably easy to make. Layers of graham crackers, velvety vanilla pudding, and a rich chocolate glaze come together to create a dessert that tastes like a classic chocolate éclair.
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Equipment

  • Mixing bowls
  • Whisk
  • - 9x13-inch baking dish
  • - Offset spatula or spoon

Ingredients
  

  • **For the Cake:**
  • - 2 3.4 oz boxes instant vanilla pudding mix
  • - 3 cups cold milk
  • - 1 8 oz container whipped topping (like Cool Whip), thawed
  • - 1 box 14.4 oz graham crackers
  • **For the Chocolate Glaze:**
  • - 1/3 cup unsweetened cocoa powder
  • - 1 cup powdered sugar
  • - 1/4 cup milk
  • - 2 tbsp unsalted butter melted
  • - 1 tsp vanilla extract

Instructions
 

  • **1. Prepare the Filling:**
  • - In a large mixing bowl, whisk together the instant pudding mix and cold milk until thickened (about 2 minutes). Gently fold in the whipped topping until fully combined and creamy.
  • **2. Assemble the Layers:**
  • - Place a single layer of graham crackers on the bottom of a 9x13-inch baking dish. Spread half of the pudding mixture evenly over the crackers.
  • - Add another layer of graham crackers, followed by the remaining pudding mixture. Top with a final layer of graham crackers.
  • **3. Make the Chocolate Glaze:**
  • - In a medium bowl, whisk together cocoa powder, powdered sugar, milk, melted butter, and vanilla extract until smooth and glossy.
  • **4. Top the Cake:**
  • - Pour the chocolate glaze over the top layer of graham crackers, spreading it evenly with an offset spatula or spoon.
  • **5. 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.
  • **6. Serve:**
  • - Slice into squares and serve chilled.