No-Bake Chocolate Eclair Cake: A 15-Minute Crowd-Pleaser
This Chocolate Eclair Cake is a beloved retro dessert reborn for modern kitchens: layers of buttery graham crackers, creamy vanilla pudding, and rich…
How to Make It
The whole thing is a simple assembly job. Work through these steps and let the fridge do the rest.
- Make the filling: In a large bowl, whisk the pudding mix, cold milk, and evaporated milk until thickened, about 2 minutes. Gently fold in the thawed whipped topping until smooth.
- Layer the cake: Line the bottom of the dish with graham crackers, breaking them to fit. Spread half the pudding mixture over the top, add a second layer of crackers, then the rest of the pudding, and finish with a final layer of crackers.
- Make the chocolate topping: Combine the chocolate chips with 2 tablespoons of water in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until smooth. Pour over the top layer and spread gently.
- Chill and set: Cover and refrigerate at least 4 hours, or overnight for the best texture. As it rests, the crackers soften into tender, cake-like layers.
- Serve cold: Cut into squares and garnish with extra whipped topping or fresh berries if you like.