Here’s a No-Bake Éclair Cake—creamy, chocolatey, and super easy to make 🍫🍰
No-Bake Éclair Cake
Ingredients
- 1 (16 oz) package graham crackers
- 2 (3.4 oz) boxes instant vanilla pudding mix
- 3 cups cold milk
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups whipped topping (Cool Whip or homemade)
- 1 (16 oz) package chocolate frosting or chocolate ganache
Instructions
- Prepare pudding layer
In a medium bowl, whisk together pudding mix and milk until thickened (about 2 minutes). - Make cream cheese mixture
In a separate bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
Fold in whipped topping. - Combine layers
Gently fold the prepared pudding into the cream cheese mixture. - Assemble the cake
- In a 9×13-inch pan, layer graham crackers to cover the bottom.
- Spread half of the cream cheese/pudding mixture over crackers.
- Add another layer of graham crackers.
- Spread remaining cream cheese/pudding mixture over second layer.
- Top with a final layer of graham crackers.
- Top with chocolate
Spread chocolate frosting or ganache over the top layer of graham crackers. - Chill
Refrigerate at least 4 hours or overnight to let the graham crackers soften into a cake-like texture. - Serve
Cut into squares and enjoy!
Tips & Variations
- Chocolate pudding twist: Replace vanilla pudding with chocolate for a richer flavor.
- Peanut butter variation: Add a layer of peanut butter between cream cheese and pudding.
- Toppings: Sprinkle with chopped nuts, chocolate chips, or crushed graham crackers.
- Individual servings: Use parfait glasses instead of a large pan for single portions.
If you want a faster version or a mini cupcake-style version, I can give that too.
