This No-Bake Chocolate Eclair Cake is an easy, creamy dessert made with layers of graham crackers, vanilla pudding, and a rich chocolate glaze. It's a perfect treat for those who crave a chocolatey, no-bake dessert.
In a large bowl, whisk together the instant pudding mix and milk. Let it set for about 5 minutes until it thickens. Once thickened, fold in the whipped topping.
Assemble the Cake:
In a 9x13-inch baking dish, layer the graham crackers on the bottom. Spread half of the pudding mixture over the graham crackers. Repeat the layers, adding another layer of graham crackers and the remaining pudding mixture on top.
Prepare the Chocolate Glaze:
In a small saucepan, melt the chocolate chips, butter, and milk over medium heat, stirring frequently until smooth. Remove from heat and stir in the vanilla extract.
Pour the Glaze:
Pour the chocolate glaze over the top layer of pudding. Use a spatula to spread the glaze evenly.
Chill:
Cover the dish and refrigerate for at least 4 hours, or overnight, to allow the cake to set and the flavors to meld.
Serve:
Cut into squares and serve chilled.
Notes
Make Ahead: This cake can be made a day or two in advance, making it perfect for prepping ahead of time.
Storage: Store leftovers in the refrigerator for up to 3 days.
Customization: For an extra layer of flavor, try adding a layer of sliced bananas or berries between the graham cracker layers.