No-Bake Chocolate Éclair Cake!!!

Crackly graham layers, a silky “pastry cream,” and a glossy chocolate top—this classic fridge cake tastes like a fancy bakery éclair with almost zero effort and absolutely no oven. It’s perfect for hot days, potlucks, or whenever you want maximum payoff for minimal work.

What You’ll Make

A 9×13-inch (23×33 cm) layered dessert: graham crackers + vanilla cream + more crackers + more cream, all sealed under a fudgy chocolate glaze. After a good chill, the crackers soften into cake-like layers.

Hands-on: 20 minutes
Chill: 6–12 hours (overnight best)
Serves: 12–16

Ingredients

Cream Layer (Faux “Pastry Cream”)

• 2 (99–102 g) boxes instant vanilla pudding mix (not cook-and-serve)
• 3 cups (720 ml) cold milk (whole or 2% for best body)
• 1 cup (240 ml) cold heavy cream or 8 oz (225 g) whipped topping
• 2 tsp pure vanilla extract
• Pinch of fine salt

Layers

• 1 (14.4 oz / 408 g) box honey graham crackers
  No grahams? Use ~400 g petit beurre/Marie/tea biscuits or digestive biscuits.

Chocolate Glaze

• 1 cup (240 ml) heavy cream
• 8 oz (225 g) semi-sweet chocolate, chopped or chips
• 2 Tbsp unsalted butter
• 1 tsp light corn syrup or honey (optional, for shine)
• Pinch of salt

Equipment

• 9×13-inch (23×33 cm) pan
• Whisk + large bowl
• Rubber spatula
• Small saucepan or microwave-safe bowl
• Plastic wrap

Step-by-Step Method

1) Mix the Cream

1. In a large cold bowl, whisk the instant pudding and cold milk for 2 minutes until thick.
2. In a separate bowl, whip the heavy cream to soft peaks (or open your whipped topping).
3. Fold the whipped cream into the pudding with vanilla and a pinch of salt until fluffy and smooth.
   Goal: light, spreadable cream without deflating the whip.

2) Build the Layers

1. Line the bottom of the pan with a tight, single layer of graham crackers (trim to fit gaps).
2. Spread half the cream evenly over the crackers.
3. Add a second cracker layer.
4. Spread the remaining cream.
5. Finish with a third cracker layer on top.
   Tip: Keep layers flat—clean edges give you bakery-style slices.

3) Make the Chocolate Glaze

Stovetop:

1. Heat heavy cream in a small saucepan until steaming (just before a simmer).
2. Remove from heat; add chocolate, butter, syrup (if using), and salt.
3. Let sit 2 minutes, then whisk until glossy and smooth.

Microwave:

1. Combine cream, chocolate, butter, syrup, and salt in a microwave-safe bowl.
2. Heat 45–60 seconds; rest 1 minute; whisk smooth. Repeat brief bursts only if needed.

Cool 5 minutes until pourable but not hot.

4) Top and Chill

1. Pour glaze over the top cracker layer; tilt the pan or use an offset spatula to smooth.
2. Press plastic wrap directly onto the glaze (optional) to prevent a skin.
3. Chill at least 6 hours, ideally overnight. The crackers will soften into “cake.”

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