- 1½ cups (255g) semi-sweet chocolate chips
- ¼ cup (½ stick / 57g) unsalted butter
- 2 tbsp light corn syrup or honey (for shine and smoothness)
💡 Pro Tips:
- Use full-fat cream cheese—low-fat versions make the filling runny.
- Chill the mixing bowl for the filling—keeps it fluffy.
- Break graham crackers to fit your pan snugly—no gaps!
Step-by-Step Instructions (Effortless & Elegant)
1. Prep the Pan
- Line a 9x13-inch dish with parchment paper (optional but helpful for clean slicing).
2. Make the Filling
- In a large bowl, beat cream cheese until smooth.
- Add pudding mix and cold milk. Whisk 2 minutes until thick.
- Gently fold in thawed whipped topping until fully blended and fluffy.
3. Layer Like a Pro
- Line the bottom of the pan with a single layer of graham crackers (trim to fit).
- Spread half the filling evenly over the crackers.
- Add a second layer of graham crackers, then top with the remaining filling.
- Finish with a third layer of graham crackers.
4. Make the Chocolate Topping
- In a microwave-safe bowl, combine chocolate chips, butter, and corn syrup.
- Microwave in 30-second bursts, stirring between each, until smooth and glossy.
- OR melt gently in a double boiler.
5. Pour & Chill
- Immediately pour warm chocolate over the top layer. Tilt pan to spread evenly.
- Refrigerate at least 4 hours (overnight is best for clean slices and firm layers).
Serving & Storage Tips
- Slice with a warm knife (dip in hot water, wipe dry) for clean cuts.
- Serve chilled—the filling should be firm but creamy.
- Store covered in the fridge for up to 5 days.
- Freezing not recommended—whipped topping can separate.
Frequently Asked Questions
Q: Can I use sugar-free pudding or dairy-free substitutes?
A: Yes! Use plant-based milk, vegan cream cheese, and dairy-free whipped topping—but texture may be softer.
Q: Why is my filling runny?
A: Likely from low-fat cream cheese or under-mixing. Beat until thick, and use full-fat ingredients.
Q: Can I make this gluten-free?
A: Absolutely—use GF graham crackers (like Pamela’s or Kinnikinnick).
Q: My chocolate topping cracked—what happened?
A: It cooled too fast. Let it cool slightly before pouring, and avoid freezing.
A Slice of Nostalgia, Made Easy
Éclair Cake isn’t just dessert—it’s a taste of childhood, community, and comfort. It’s the dish your grandma brought to every family gathering, the one that sparked “How’d you make this?!” at every party, and the one you’ll keep making because it just works.
So grab those graham crackers, whip that filling, and let your fridge do the rest. Because sometimes, the best French-inspired treats don’t come from a patisserie—they come from your kitchen, with love and zero oven heat.
Did your family make Éclair Cake? Do you add a sprinkle of sea salt or keep it classic?
Share your memory in the comments! And if this recipe just saved your dessert plans, pass it on to a fellow no-bake believer. 🍰🍫✨
