No bake Chocolate Eclair Cake

3 (4.25 oz) boxes vanilla instant pudding mix (not sugar-free)
3½ cups (840ml) cold whole milk
1 (8 oz) tub whipped topping (like Cool Whip), thawed
2 (14.4 oz) boxes graham crackers (about 3 sleeves)

For the Chocolate Glaze:

½ cup (1 stick / 115g) unsalted butter
⅓ cup (75g) unsweetened cocoa powder
3 tbsp whole milk
2½ cups (300g) powdered sugar
1 tsp pure vanilla extract

💡 Pro Tips:
Use full-fat milk and whipped topping—low-fat versions make the filling watery.
Break graham crackers to fit—they’ll soften into “cake” layers as they chill.
Chill at least 4 hours—overnight is best for perfect texture.

Step-by-Step Instructions (Creamy, Silky, Foolproof)

1. Make the Filling

In a large bowl, whisk pudding mix and cold milk for 2 minutes until thick.
Fold in thawed whipped topping until smooth and fluffy.

2. Layer the “Cake”

Line bottom of a 9x13-inch dish with graham crackers (break to fit; slight gaps are fine).
Spread half the pudding mixture evenly over crackers.
Add another layer of graham crackers, then top with remaining pudding.
Finish with a final layer of graham crackers.

3. Make the Chocolate Glaze

In a saucepan, melt butter over medium heat.
Whisk in cocoa powder and milk until smooth.
Remove from heat. Stir in powdered sugar and vanilla until glossy and lump-free.

4. Glaze & Chill

Pour warm glaze evenly over the top cracker layer—it will seep into cracks.
Cover and refrigerate at least 4 hours (preferably overnight).

5. Serve Chilled

Cut into squares. For clean slices, dip knife in hot water between cuts.
Great with:
- Extra whipped topping
- Fresh berries
- A drizzle of caramel

Serving Suggestions

☕ Classic: With coffee or cold milk
🎉 Potluck star: Transport in a cooler—holds up beautifully
🎁 Gift idea: Cut into squares and pack in a festive container
🍦 Decadent: Serve with a scoop of vanilla ice cream

Make-Ahead & Storage Tips

Fridge: Keeps covered up to 5 days—flavor improves overnight!
Freeze? Not ideal—the filling can separate. Best fresh!
Prep ahead: Assemble the night before; glaze in the morning.

Frequently Asked Questions

Q: Gluten-free?
A: Yes! Use GF graham crackers (like Pamela’s or Schär).

Q: No instant pudding?
A: Make homemade vanilla custard (2 cups milk + 3 egg yolks + ½ cup sugar + 2 tbsp cornstarch), but it won’t be no-bake.

Q: Glaze too thick or thin?
A: Too thick? Add ½ tsp milk. Too thin? Add more powdered sugar, 1 tbsp at a time.

Q: Can I use sugar-free pudding?
A: Not recommended—it often results in a watery, less stable filling.

❤️ The Heart of the Dessert

This No-Bake Chocolate Éclair Cake isn’t fancy—but it’s beloved, reliable, and deeply satisfying. It’s what you make when you want to share joy without fuss, or when you need a dessert that feels special but asks for nothing but presence.

So layer those crackers, pour that glaze, and chill with confidence. Because the best desserts aren’t complicated—they’re creamy, chocolatey, and made with love.