Step 2: Assemble the First Layer
- Line a 9×13-inch pan with a layer of graham crackers. You may need to break some to fit neatly.
- Spread half of the pudding mixture evenly over the graham crackers. Use a spatula to smooth it out so the layer is uniform.
Step 3: Add a Second Layer
- Place another layer of graham crackers on top of the pudding. Again, break pieces as needed.
- Spread the remaining pudding mixture over this layer, smoothing it carefully with a spatula.
Step 4: Prepare the Chocolate Topping
- In a small saucepan over low heat, melt the chocolate chips, milk, and butter, stirring constantly.
- Once smooth and glossy, remove from heat. Let it cool slightly to prevent melting the pudding when poured on top.
Step 5: Finish the Cake
- Pour the chocolate topping over the final pudding layer.
- Use a spatula to gently spread it evenly. The chocolate will set into a shiny, decadent finish.
Step 6: Chill and Serve
- Cover the cake with plastic wrap and refrigerate for at least 4 hours (overnight is even better). This allows the graham crackers to soften and absorb the pudding, giving the cake a texture similar to baked eclairs.
- Slice into squares and serve chilled.
Tips for Success
- Use full-fat pudding and whipped topping for the creamiest texture.
- Don’t rush chilling—the longer it sets, the more the flavors meld.
- Optional garnish: Top with whipped cream, chocolate shavings, or a dusting of cocoa powder for extra flair.
Why You’ll Love It
The No-Bake Chocolate Éclair Cake is a crowd-pleaser because it’s rich, creamy, and indulgent without any baking required. Each bite delivers a perfect balance of soft graham crackers, fluffy vanilla filling, and glossy chocolate topping. It’s the perfect solution when you want a homemade dessert without heating up the kitchen.
If you want, I can also create a “quick assembly trick” version of this recipe that reduces prep time even further, while keeping it decadent. Do you want me to do that?
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