No-Bake Chocolate Eclair Cake

A creamy and chocolatey no-bake dessert layered with graham crackers and vanilla pudding, topped with a glossy chocolate glaze.

Prep Time 15

Total Time 6

Course Dessert, No-Bake

Cuisine American

Servings 12 slices

Calories 350 kcal

1.5 sleeves Honey graham crackers About 3 sleeves total for a 9x13 pan.
2 packages Instant vanilla pudding mix Use instant, not cook-and-serve, 3.4 oz boxes.
3 cups Cold milk 2% or whole milk thickens the pudding best.
1 tub Whipped topping Or homemade whipped cream, best if used within 24 hours.
3 tablespoons Butter For melting into the chocolate topping.
1-2 tablespoons Milk For the chocolate topping, use appropriately for glaze consistency.
3 tablespoons Unsweetened cocoa powder For the chocolate topping.
1 cup Powdered sugar For the chocolate topping.
1 pinch Salt Enhances flavor of the chocolate topping.

Line a 9 by 13 inch pan with a single layer of graham crackers.
In a large bowl, whisk together the instant vanilla pudding and cold milk until thick.
Fold in the whipped topping until smooth and fluffy.
Spread half of the pudding filling over the crackers.
Add another layer of graham crackers on top of the filling.
Spread the remaining filling over the second layer of crackers.
Top with a final layer of crackers.

In a small saucepan over low heat, melt the butter and milk together.
Remove from heat and whisk in cocoa powder, powdered sugar, and salt. Add more milk if needed for consistency.
Pour the chocolate topping over the final layer of crackers and spread gently.

Cover the pan with foil or a lid and chill for at least 6 hours, preferably overnight.
Slice with a sharp knife, wiping between cuts for clean slices, and serve cold.

For best results, keep everything cold while assembling. It enhances the structure and ease of slicing. You can also make this dessert a day ahead.

Keyword Chocolate Dessert, Chocolate Eclair Cake, Easy Dessert, Graham Cracker Cake, No-Bake Dessert