Description

A classic refrigerator dessert made with layers of graham crackers, smooth vanilla cream filling, and a glossy chocolate ganache-like topping. No oven, no hassle — just chill and enjoy!

🧂 Ingredients

For the Layers

2 packets (about 28–30) graham crackers
2 (3.4 oz / 100g) boxes instant vanilla pudding mix
3 cups cold milk
1 cup heavy cream OR 1 tub (8 oz) Cool Whip
1 tsp vanilla extract

For the Chocolate Topping

Option 1 – Classic Frosting

1 cup semisweet chocolate chips
½ cup heavy cream
2 tbsp butter
1 tbsp corn syrup or honey (for shine; optional)

Option 2 – Quick Frosting

3 tbsp cocoa powder
1 ½ cups powdered sugar
3 tbsp milk
2 tbsp butter, melted

🔪 Instructions

1️⃣ Make the Cream Filling

In a bowl, whisk together pudding mix and cold milk for 2–3 minutes until thick.
Fold in whipped cream (or Cool Whip) gently.
Stir in vanilla extract.
Set aside.

2️⃣ Layer the Cake

In a 9×13 dish, add a layer of graham crackers (break to fit).
Spread half of the pudding mixture on top.
Add another layer of graham crackers.
Spread the remaining pudding mixture.
Top with a final layer of graham crackers.

3️⃣ Add the Chocolate Topping

Classic Ganache Topping

Heat cream until steaming (not boiling).
Pour over chocolate chips and add butter.
Let sit 2 minutes; then stir smooth and glossy.
Spread over the top layer.

Quick Frosting Topping

Just whisk everything together and spread evenly.

4️⃣ Chill

Refrigerate for at least 6 hours (overnight is BEST).
The crackers will soften into a cake-like texture.

🍽️ Serving Tips

Add chocolate shavings, strawberries, or crushed nuts on top.
Serve cold — it tastes like a chilled, creamy éclair!

❓ Q&A

Q: Can I make it ahead?

Yes — it’s even better the next day!

Q: Can I use chocolate pudding instead?

You can, but it won’t taste like the classic éclair version.

Q: Can I substitute graham crackers?

Digestive biscuits, tea biscuits, or Marie biscuits work well.

Q: How long does it last?

Up to 4 days in the refrigerator.