Chocolate Éclair

This Chocolate Éclair Dessert is a no-bake, crowd-pleasing treat made with layers of creamy vanilla pudding, graham crackers, and rich chocolate glaze. It’s ridiculously easy to put together and tastes like a classic éclair — without all the work!

Prep Time: 20 minutes

Chill Time: 4–6 hours (or overnight)

Total Time: About 6 hours

Servings: 12–16

Ingredients:

For the Cake:

• 1 box graham crackers
• 2 (3.4 oz) packages instant vanilla pudding mix
• 3 cups cold whole milk
• 1 (8 oz) container Cool Whip (or whipped cream)

For the Chocolate Glaze:

• 3 tablespoons unsweetened cocoa powder
• 1½ cups powdered sugar
• 4 tablespoons unsalted butter, melted
• 3–4 tablespoons milk
• 1 teaspoon vanilla extract

Instructions:

1. In a large bowl, whisk together pudding mix and cold milk until thickened. Fold in the Cool Whip until smooth.
2. In a trifle, lay down a single layer of graham crackers. Spread the pudding mixture over it. Add another graham cracker layer, then the remaining pudding. 
3. In a bowl, whisk together the cocoa powder and powdered sugar. Add the melted butter, vanilla, and milk one tablespoon at a time, whisking until smooth and pourable (but thick).
4. Pour the chocolate glaze evenly over the top pudding layer. Smooth it out with a spatula.
5. Refrigerate for at least 4 hours or overnight to let everything set and soften.
6. Enjoy the creamy, cakey goodness!

Tips for Success:

• The homemade glaze hardens just slightly for a nice "break" when you cut into the cake.
• Don’t worry about making them perfect — the trifle look is supposed to be rustic and layered.
• For extra flavor, add a splash of espresso powder to the glaze for a mocha twist!
• Want a lighter version? Use low-fat milk and sugar-free pudding.

🖨️ Printable recipe/ Download PDF

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