Description

Indulge in the creamy, dreamy goodness of this Chocolate Eclair Cake, a no-bake dessert that’s perfect for satisfying your sweet tooth. Layers of graham crackers, vanilla pudding, and a decadent chocolate glaze come together for a delightful treat.

Ingredients

For the Cake:

2 (3.4 oz) boxes instant vanilla pudding mix
3 cups cold milk
1 (8 oz) tub whipped topping (like Cool Whip), thawed
1 box graham crackers (about 16–18 full sheets)

For the Chocolate Glaze:

1/2 cup semi-sweet chocolate chips
1/4 cup heavy cream
2 tablespoons corn syrup or butter (for shine and texture)

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Instructions

Prepare the Pudding Mixture: Whisk together the pudding mix and cold milk until thick. Fold in the whipped topping until smooth.
Layer the Cake: Arrange graham crackers in a 9×13-inch dish, alternating with the pudding mixture. Finish with a layer of graham crackers.
Make the Chocolate Glaze: Heat cream, pour over chocolate chips, add corn syrup or butter, and stir until smooth. Spread over the cake.
Chill and Serve: Refrigerate for at least 4 hours or overnight for best results.

Notes

This dessert tastes even better the next day.
You can use chocolate frosting instead of ganache for a quicker topping.