Description
This easy No Bake Chocolate Éclair Cake combines creamy vanilla pudding with layers of honey graham crackers and a rich chocolate ganache topping. Perfect for last-minute desserts, it’s a no-fuss treat that chills overnight to create a luscious, crowd-pleasing delight.
Ingredients
2 (3.4 oz) boxes instant vanilla pudding mix
3 cups cold milk
1 (8 oz) container whipped topping (Cool Whip), thawed
1 (14.4 oz) box honey graham crackers
1 cup semi-sweet chocolate chips
½ cup heavy cream
2 tablespoons unsalted butter
2 tablespoons corn syrup (optional)
Instructions
1. In a large mixing bowl, whisk together the pudding mix and cold milk until smooth and thickened, about 2 minutes.
2. Gently fold the whipped topping into the pudding mixture until fully combined.
3. Arrange a single layer of graham crackers in the bottom of a 9×13-inch baking dish.
4. Spread half of the pudding mixture evenly over the graham crackers.
5. Add another layer of graham crackers, then spread the remaining pudding mixture on top.
6. Finish with a final layer of graham crackers.
7. In a microwave-safe bowl, combine chocolate chips, heavy cream, butter, and corn syrup. Heat in 20–30 second intervals, stirring until smooth.
8. Pour the chocolate mixture over the top layer of graham crackers, spreading evenly.
9. Cover and refrigerate for at least 6 hours, preferably overnight.
10. Slice, serve chilled, and enjoy.
Notes
Store leftovers covered in the refrigerator for up to 4 days.
Use a warm knife for cleaner slices.
Freezing is not recommended as it affects texture.
Try swapping pudding flavors or cookie bases for variety.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Desserts
- Method: No Bake
- Cuisine: American