Introduction:
No-Bake Chocolate Éclair Cake is a delicious and easy-to-make dessert that requires no oven time but delivers on all the rich flavors and textures of a classic éclair. Layers of graham crackers are sandwiched between a creamy vanilla pudding and whipped topping mixture, all finished off with a decadent chocolate topping. This is a crowd-pleasing treat that can be prepared in advance, making it perfect for parties, potlucks, or even a simple family dessert.
This dessert is not only effortless but also refreshing and light, making it an ideal option for warm days or when you’re craving something sweet but don’t want to spend hours in the kitchen.
Ingredients:
- 2 (3.4 oz) packages of instant vanilla pudding mix
- 3 cups cold whole milk
- 1 (8 oz) container of whipped topping (like Cool Whip), thawed
- 1 box of graham crackers (about 15-18 full sheets)
- 1/2 cup unsweetened cocoa powder
- 1 1/2 cups powdered sugar
- 3 tablespoons unsalted butter, melted
- 1/4 cup milk (for the chocolate topping)
Preparation:
Step 1: In a large mixing bowl, combine the two packages of instant vanilla pudding mix with 3 cups of cold whole milk. Whisk the mixture for 2-3 minutes until it begins to thicken. Set aside for a few minutes to allow the pudding to fully set.
Step 2: Once the pudding has thickened, fold in the thawed whipped topping (Cool Whip) until the mixture is smooth and fully combined.
Step 3: In a 9×13-inch baking dish, arrange a single layer of graham crackers on the bottom, breaking the crackers as needed to fit the entire surface. This will be the base of your dessert.
Step 4: Spread half of the pudding and whipped topping mixture over the layer of graham crackers, using a spatula to create an even layer.
Step 5: Place another layer of graham crackers on top of the pudding mixture, then spread the remaining half of the pudding mixture evenly over the graham crackers.
Step 6: Add a final layer of graham crackers over the second layer of pudding. This will create a layered effect that mimics the texture of an éclair.
Step 7: In a medium bowl, prepare the chocolate topping by whisking together the unsweetened cocoa powder, powdered sugar, melted butter, and 1/4 cup of milk. Whisk until smooth and creamy, adding a little more milk if necessary to reach a spreadable consistency.
Step 8: Pour the chocolate topping over the top layer of graham crackers, using a spatula or the back of a spoon to spread it evenly across the surface.
Step 9: Cover the dish with plastic wrap and refrigerate the cake for at least 4 hours, or preferably overnight. This chilling time allows the graham crackers to soften and absorb the flavors of the pudding mixture, creating a cake-like texture.
Step 10: Once fully chilled and set, slice into squares and serve. Enjoy your creamy, chocolatey no-bake dessert!
Cooking Notes:
- Graham Crackers: Make sure the graham crackers cover the entire surface of the baking dish in each layer to ensure even layers and a solid structure.
- Chill Time: The longer you refrigerate the cake, the better it will be. Overnight chilling is highly recommended for the graham crackers to soften and the flavors to meld together.
- Pudding Substitutes: You can use sugar-free pudding mix or swap out the vanilla for chocolate pudding if you prefer a different flavor profile.
- Homemade Whipped Cream: If you prefer to use homemade whipped cream instead of Cool Whip, whip 1 cup of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form and fold it into the pudding mixture.
Serving Suggestions:
- Serve chilled and top each slice with a drizzle of chocolate syrup or a dollop of extra whipped topping for a pretty presentation.
- Garnish with fresh berries, like strawberries or raspberries, to balance out the sweetness with a touch of tartness.
- For a more decadent dessert, sprinkle chopped nuts or chocolate shavings over the top layer before refrigerating.
Tips:
- Storage: Store any leftovers in the refrigerator for up to 3 days. The cake may get softer over time, but it will still taste delicious.
- Freezing Option: This dessert can also be frozen! Wrap it tightly in plastic wrap and store it in the freezer for up to 2 weeks. Thaw in the refrigerator for a few hours before serving.
- Flavors: If you want to get creative, you can switch up the pudding flavors—try using chocolate or banana pudding for a fun twist. You could also add a layer of sliced bananas or strawberries between the pudding layers.
Prep Time:
15 minutes
Cooking Time:
0 minutes (no baking required)
Total Time:
4 hours and 15 minutes (including chilling time)
Nutritional Information (per serving):
- Calories: 280
- Protein: 3g
- Fat: 11g
- Carbohydrates: 41g
- Sodium: 320mg
- Sugar: 27g
Conclusion:
This No-Bake Chocolate Éclair Cake is a quick, easy, and absolutely delicious dessert that requires minimal effort but delivers maximum flavor. The layers of graham crackers, creamy vanilla pudding, and rich chocolate topping mimic the flavors of a classic éclair, making it a perfect crowd-pleaser for any occasion. Whether it’s for a casual family gathering or a potluck with friends, this dessert is guaranteed to be a hit. Plus, with no baking involved, it’s an excellent choice for those hot summer days when you’d rather avoid turning on the oven!
Print
No-Bake Chocolate Éclair Cake Recipe
- Total Time: 4 hours and 15 minutes (including chilling time)
Ingredients
- 2 (3.4 oz) packages of instant vanilla pudding mix
- 3 cups cold whole milk
- 1 (8 oz) container of whipped topping (like Cool Whip), thawed
- 1 box of graham crackers (about 15–18 full sheets)
- 1/2 cup unsweetened cocoa powder
- 1 1/2 cups powdered sugar
- 3 tablespoons unsalted butter, melted
- 1/4 cup milk (for the chocolate topping)
Instructions
Step 1: In a large mixing bowl, combine the two packages of instant vanilla pudding mix with 3 cups of cold whole milk. Whisk the mixture for 2-3 minutes until it begins to thicken. Set aside for a few minutes to allow the pudding to fully set.
Step 2: Once the pudding has thickened, fold in the thawed whipped topping (Cool Whip) until the mixture is smooth and fully combined.
Step 3: In a 9×13-inch baking dish, arrange a single layer of graham crackers on the bottom, breaking the crackers as needed to fit the entire surface. This will be the base of your dessert.
Step 4: Spread half of the pudding and whipped topping mixture over the layer of graham crackers, using a spatula to create an even layer.
Step 5: Place another layer of graham crackers on top of the pudding mixture, then spread the remaining half of the pudding mixture evenly over the graham crackers.
Step 6: Add a final layer of graham crackers over the second layer of pudding. This will create a layered effect that mimics the texture of an éclair.
Step 7: In a medium bowl, prepare the chocolate topping by whisking together the unsweetened cocoa powder, powdered sugar, melted butter, and 1/4 cup of milk. Whisk until smooth and creamy, adding a little more milk if necessary to reach a spreadable consistency.
Step 8: Pour the chocolate topping over the top layer of graham crackers, using a spatula or the back of a spoon to spread it evenly across the surface.
Step 9: Cover the dish with plastic wrap and refrigerate the cake for at least 4 hours, or preferably overnight. This chilling time allows the graham crackers to soften and absorb the flavors of the pudding mixture, creating a cake-like texture.
Step 10: Once fully chilled and set, slice into squares and serve. Enjoy your creamy, chocolatey no-bake dessert!
- Prep Time: 15 minutes
- Cook Time: 0 minutes (no baking required)
Nutrition
- Calories: 280
- Sodium: 320mg
- Fat: 11g
- Protein: 3g