Creamy • Chocolatey • No Oven Needed
Ingredients
For the Layers
- 2 packages (about 14–16 oz total) graham crackers
- 2 cups cold whole milk
For the Cream Filling
- 2 boxes (3.4 oz / 96 g each) instant vanilla pudding mix
- 2 cups cold milk (for pudding)
- 1 teaspoon vanilla extract
- 1 tub (8 oz / 225 g) whipped topping (Cool Whip), thawed
For the Chocolate Topping
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
or - 1 can chocolate frosting (microwave-softened for easier spreading)
Instructions
Make the Cream Filling
- In a large bowl, whisk the instant vanilla pudding mix with 2 cups cold milk for about 2 minutes until thick.
- Add vanilla extract.
- Gently fold in the whipped topping until smooth and fluffy.
- Set aside.
Assemble the Cake
- In a 9×13-inch dish, arrange a single layer of graham crackers, breaking them as needed to cover the bottom.
- Spread half of the cream filling evenly over the crackers.
- Add another layer of graham crackers.
- Spread the remaining cream filling on top.
- Finish with a final layer of graham crackers.
Make the Chocolate Topping (Homemade Option)
- Heat heavy cream until just hot (not boiling).
- Pour over chocolate chips and let sit 2 minutes.
- Stir until smooth and glossy.
(If using canned frosting: microwave it for 15–20 seconds and stir.)
Finish & Chill
- Spread the chocolate topping evenly over the top layer.
- Cover and refrigerate at least 6 hours, preferably overnight.
Why Chilling Matters
The graham crackers soften and turn cake-like, just like real éclairs
The longer it chills, the better it gets.
Tips & Variations
- Add a layer of sliced bananas or strawberries for a fruity twist
- Use chocolate pudding instead of vanilla for extra chocolate lovers
- Try cinnamon graham crackers for a warm flavor
- Drizzle melted white chocolate on top for a bakery look
Serving
Slice cold, serve chilled, and watch it disappear fast.
Perfect for parties, holidays, or when you want a wow dessert with zero baking.