🍰 No-Bake Éclair Cake
🧾 Ingredients
2 (3.4 oz / ~100 g each) boxes instant vanilla pudding mix
3 cups (720 ml) cold milk
1 tub (8 oz / ~225 g) whipped topping (like Cool Whip), thawed
1 box graham crackers
1 cup (240 ml) heavy cream
1 cup (180 g) chocolate chips
2 tbsp butter
👩🍳 Instructions
- Make the filling
In a large bowl, whisk together pudding mix and cold milk for about 2 minutes until thick.
Fold in the whipped topping until smooth and creamy. - Layer the cake
In a 9×13-inch (or similar) dish:
Place a layer of graham crackers on the bottom.
Spread half of the pudding mixture over the crackers.
Add another layer of graham crackers.
Spread the remaining pudding mixture.
Finish with a final layer of graham crackers on top. - Make the chocolate topping
Heat heavy cream until hot (not boiling).
Pour over chocolate chips and butter.
Let sit 2–3 minutes, then stir until smooth (this makes a ganache). - Finish
Pour the chocolate ganache over the top layer and spread evenly. - Chill
Refrigerate for at least 6 hours, preferably overnight (this softens the crackers into cake-like layers).
🍽️ Tips
The longer it chills, the better it tastes!
You can swap vanilla pudding for chocolate pudding if you want a richer version.
Add a drizzle of caramel or sprinkle crushed nuts on top for extra flavor.