No-Bake Chocolate Eclair Cake Recipe

No-Bake Chocolate Eclair Cake
This easy, crowd-pleasing dessert layers graham crackers with smooth vanilla pudding and a decadent homemade chocolate glaze. No oven required—just mix, layer, chill, and enjoy!

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Ingredients

For the Cake Layers:

• Instant vanilla pudding mix – 2 boxes (3.5 oz each)
• Cold milk – 3 cups
• Whipped topping (such as Cool Whip) – 1 container (8 oz)
• Graham crackers – 1 box

For the Chocolate Glaze:

• Unsweetened cocoa powder – ⅓ cup
• Granulated sugar – 1 cup
• Unsalted butter, melted – ¼ cup
• Whole milk – ¼ cup
• Vanilla extract – 1 teaspoon

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Instructions

1. Prepare the Pudding Mixture:
   In a large bowl, whisk together the pudding mix and cold milk until the mixture thickens. Gently fold in the whipped topping until smooth and well combined.
2. Layer the Dessert:
   Using a 9×13-inch dish, lay down a single layer of graham crackers to cover the bottom. Spread half of the pudding mixture evenly over the crackers. Add another layer of graham crackers, followed by the remaining pudding. Top with one final layer of graham crackers.
3. Make the Chocolate Topping:
   In a medium saucepan, combine cocoa powder, sugar, melted butter, and milk. Stir over medium heat until it begins to boil. Allow it to boil for 1 full minute. Remove from the heat and stir in the vanilla extract. Let the mixture cool for 10–15 minutes, until it thickens slightly.
4. Top the Cake:
   Pour the cooled chocolate glaze evenly over the top layer of graham crackers, spreading it out gently to cover all edges.
5. Chill and Set:
   Cover the dish with plastic wrap and refrigerate for a minimum of 4 hours—overnight is even better—for the layers to set and soften perfectly.
6. Serve:
   Slice into squares and serve chilled. Each bite offers the perfect blend of creamy, crunchy, and chocolatey goodness.