For the Chocolate Topping:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- 1 tablespoon butter
- 1 teaspoon vanilla extract
(Shortcut option: substitute the topping with store-bought chocolate frosting if desired.)
Instructions
- Prepare the Filling
In a large bowl, whisk the instant pudding mix with cold milk until thickened. Gently fold in the whipped topping until smooth and creamy. - Assemble the First Layer
Line the bottom of a 9×13-inch baking dish with a single layer of graham crackers, breaking them as needed to fit. - Add the Cream Layer
Spread half of the pudding mixture evenly over the graham crackers. - Repeat the Layers
Add another layer of graham crackers, followed by the remaining pudding mixture. Finish with a final layer of graham crackers on top. - Make the Chocolate Topping
Heat the heavy cream and butter in a small saucepan until just beginning to simmer. Remove from heat, add chocolate chips, and let sit for 2 minutes. Stir until smooth, then mix in vanilla extract. - Top the Cake
Pour the warm chocolate topping over the final graham cracker layer, spreading it evenly. - Chill
Cover and refrigerate for at least 4 hours, preferably overnight, to allow the layers to soften and set.
Serving Tips
- Slice with a sharp knife for clean layers
- Serve chilled for the best texture
- Garnish with chocolate shavings or a drizzle of chocolate sauce
Variations & Add-Ins
- Use chocolate graham crackers for extra richness
- Swap vanilla pudding for French vanilla or chocolate
- Add sliced bananas or strawberries between layers
Final Thoughts
This No-Bake Chocolate Éclair Cake is proof that impressive desserts don’t have to be complicated. Creamy, chocolatey, and irresistibly soft after chilling, it’s a guaranteed hit with kids and adults alike.
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