No-Bake Chocolate Eclair Cake

You got it — here’s a classic, foolproof recipe for No-Bake Chocolate Éclair Cake! It’s creamy, chocolatey, and made by layering graham crackers with chocolate pudding and whipped topping. No oven needed, and it tastes like a giant chocolate éclair in cake form.

🍫 No-Bake Chocolate Éclair Cake

🕒 Prep: 15 minutes
🍽 Serves: 8–10

Ingredients:

• 2 (3.9 oz) boxes instant chocolate pudding mix

• 4 cups cold milk

• 1 (8 oz) tub cool whip (or whipped topping), thawed

• 1 (14 oz) box graham crackers

• Optional: chocolate shavings or extra whipped cream for garnish

Instructions:

1. Prepare pudding:
   In a large bowl, whisk together the chocolate pudding mixes and cold milk for 2 minutes until thickened.

2. Mix in whipped topping:
   Gently fold in half of the cool whip until smooth.

3. Layer the cake:
   Spread a thin layer of the pudding mixture in the bottom of a 9×13-inch pan.
   Place a layer of graham crackers on top (break to fit if needed).
   Spread half of the pudding mixture over the crackers.
   Add another graham cracker layer, then the remaining pudding mixture.
   Top with a final graham cracker layer.

4. Add topping:
   Spread the remaining cool whip evenly on top.

5. Chill:
   Refrigerate for at least 4 hours or overnight to let the graham crackers soften.

6. Serve:
   Cut into squares and garnish with chocolate shavings or whipped cream if you like.

Tips:

• For a mocha flavor, add a teaspoon of instant coffee granules to the pudding mix.

• Use gluten-free graham crackers if needed.

• Keeps well in the fridge for 3–4 days.