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Step 1: Mix the Filling
In a large bowl, whisk together the pudding mix and cold milk until thickened (about 2 minutes). Gently fold in the whipped topping until smooth and fluffy.
Step 2: Build the Layers
In a 9×13″ dish:
- Arrange a layer of graham crackers to cover the bottom.
- Spread half the pudding mixture over the crackers.
- Add another layer of graham crackers.
- Spread the remaining pudding mixture on top.
- Finish with a final layer of graham crackers.
Step 3: Make the Chocolate Glaze
In a saucepan over low heat, melt the butter and chocolate chips. Add milk, then whisk in powdered sugar and vanilla until smooth. Let it cool slightly, then pour over the top graham cracker layer.
Step 4: Chill
Refrigerate for at least 4 hours, or overnight if you can wait. This gives the graham crackers time to soften into a cake-like texture.
🍓 Optional Twists
Want to switch things up? Try:
- Swapping vanilla pudding for banana or chocolate
- Adding sliced bananas or strawberries between layers
- Sprinkling the top with crushed nuts, coconut, or mini chocolate chips
✨ Final Thoughts
This No-Bake Chocolate Eclair Cake is proof that you don’t need fancy tools or complicated steps to create a dessert that’s comforting, impressive, and delicious. It’s an easy win for beginner cooks, busy parents, or anyone looking for a sweet shortcut.
Make it once, and you’ll find yourself coming back to it again and again.
Need a printable version or want to add your own twist to the recipe? Let me know—I’d love to help you personalize it! 🍰
