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–+ servings
Benjamin

Easy No Bake Eclair Cake: Perfect Make-Ahead Dessert

No Bake Eclair Cake is a creamy, chocolatey dessert that comes together effortlessly without an oven. Layers of graham crackers, vanilla pudding, and a luscious chocolate glaze make this a perfect treat for any occasion. It’s a crowd-pleaser that’s as easy to make as it is to enjoy.
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Prep Time 15 minutes
Total Time 4 hours 15 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 box graham crackers approximately 14.4 oz
  • 2 packages instant vanilla pudding mix 3.4 oz each
  • 3 cups cold milk
  • 1 container whipped topping 8 oz, thawed
  • 1/2 cup semi-sweet chocolate chips
  • 2 tablespoons unsalted butter
  • 2 tablespoons corn syrup or honey
  • 2 tablespoons milk

Method
 

  1. In a large mixing bowl, whisk together the vanilla pudding mix and cold milk until thickened. Fold in the whipped topping until fully incorporated.
  2. In a 9x13-inch baking dish, arrange a single layer of graham crackers to cover the bottom completely.
  3. Spread half of the pudding mixture over the graham crackers, smoothing it into an even layer.
  4. Add another layer of graham crackers on top of the pudding, followed by the remaining pudding mixture. Top with a final layer of graham crackers.
  5. In a microwave-safe bowl, combine the chocolate chips, butter, corn syrup (or honey), and milk. Microwave in 20-second intervals, stirring each time, until smooth and glossy.
  6. Pour the chocolate glaze over the top layer of graham crackers, spreading it evenly with a spatula.
  7. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the layers to set.
  8. Slice into squares and serve chilled. Enjoy!

Notes

    • For a twist, substitute vanilla pudding with chocolate or banana pudding.
    • To add texture, sprinkle crushed nuts or toffee bits over the chocolate glaze.
    • Store leftovers in an airtight container in the refrigerator for up to 4 days.
    • If you prefer a thicker glaze, reduce the milk in the chocolate topping to 1 tablespoon.
    • This dessert is even better when made a day in advance, allowing the graham crackers to soften completely.
 

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