Name: Chocolate Eclair Cake (No-Bake)
Ingredients: 2 (3.4 oz) packages instant vanilla pudding mix; 5 cups cold milk; 1 (8 oz) tub Cool Whip, thawed; 1 box graham crackers; 1½ sticks butter (¾ cup); 1/3 cup semi-sweet chocolate chips; 1½ cups powdered sugar; 1 tsp vanilla extract; 3 tbsp milk

Description

This Chocolate Eclair Cake (No-Bake) is a cool and creamy layered dessert made with graham crackers, vanilla pudding, whipped topping, and a rich, glossy chocolate frosting. It’s the kind of recipe that’s perfect for family gatherings, summer potlucks, or a make-ahead treat during a busy week. No oven needed, just chill, slice, and wow your guests! Anything but boring!!

Ingredients

Scale

For the cream layer:

2 (3.4 oz) packages instant vanilla pudding mix
5 cups cold milk
1 (8 oz) tub Cool Whip, thawed
1 box graham crackers

For the chocolate topping:

1½ sticks butter (¾ cup)
1/3 cup semi-sweet chocolate chips
1½ cups powdered sugar
1 tsp vanilla extract
3 tbsp milk

Instructions

Make the Cream Layer:
In a large mixing bowl, whisk together the vanilla pudding mix and cold milk until thickened (about 2 minutes). Gently fold in the Cool Whip until smooth and fully combined.
Layer the Cake:
In a 9×13-inch baking dish, arrange a single layer of graham crackers to cover the bottom. Spread half of the pudding mixture over the crackers. Add another graham cracker layer, then spread the remaining pudding mix on top. Finish with a final layer of graham crackers.
Prepare the Chocolate Frosting:
In a small saucepan over medium heat, melt the butter. Stir in the chocolate chips and whisk until completely smooth. Remove from heat, then stir in the powdered sugar, vanilla extract, and milk. Mix until glossy and pourable. Let it cool for a few minutes.
Top and Chill:
Pour the chocolate frosting over the top graham cracker layer and spread evenly. Cover and refrigerate for at least 6 hours, or overnight, until the crackers have softened into cake-like layers.

Serve:
Slice into squares and serve chilled. Every bite is a creamy, chocolatey dream!

Notes

For best results, make this the night before. It needs time in the fridge to set up perfectly.
Swap in French vanilla or banana pudding for fun variations.
Homemade whipped cream (whipped to stiff peaks) can replace Cool Whip if desired—use about 3 cups.
Want a fruit twist? Try adding sliced strawberries or bananas between the layers!
Store covered in the fridge for up to 5 days. It also freezes well for longer storage—just thaw overnight in the fridge before serving.

Use a warm knife for cleaner slices—just run it under hot water and wipe between cuts.