🍫 No-Bake Chocolate Eclair Cake

Here’s an easy and indulgent No-Bake Chocolate Eclair Cake — made with layers of graham crackers, creamy vanilla pudding, and a rich chocolate topping. It tastes just like a classic eclair, but takes a fraction of the effort!

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🍫 No-Bake Chocolate Eclair Cake

Prep Time: 15 minutes
Chill Time: 6+ hours (or overnight)
Total Time: ~6 hours 15 minutes
Servings: 12

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📝 Ingredients:

For the filling:

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

For the chocolate topping:

• ½ cup semi-sweet chocolate chips
• ¼ cup heavy cream
• 2 tablespoons butter
• 1 tablespoon corn syrup (optional, for shine)

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👩‍🍳 Instructions:

1. Make the filling:

In a large bowl, whisk together pudding mix and milk until smooth and thickened (about 2 minutes). Gently fold in the Cool Whip.

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2. Layer the dessert:

In a 9×13-inch dish:

• Place a layer of graham crackers on the bottom (breaking to fit if needed).
• Spread half of the pudding mixture evenly over the crackers.
• Add another layer of graham crackers, then the remaining pudding.
• Top with a final layer of graham crackers.

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3. Make the chocolate topping:

In a small saucepan (or microwave), heat chocolate chips, heavy cream, and butter until melted and smooth. Stir in corn syrup if using.

Let cool slightly, then pour over the top graham cracker layer and spread evenly.

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4. Chill:

Cover and refrigerate for at least 6 hours, or overnight, to allow the graham crackers to soften into a cake-like texture.

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✅ Tips:

• Want a shortcut? Use canned chocolate frosting instead of homemade ganache.
• Try chocolate graham crackers for a deeper cocoa flavor.
• Add a layer of sliced bananas or strawberries for a fruity twist!

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🧊 Storage:

• Fridge: Keep covered for up to 5 days.
• Freezer: Freeze individual slices for up to 1 month — enjoy frozen or thaw slightly.