Traditional éclairs are a beloved French pastry, but making choux dough and pastry cream from scratch can be time-consuming. This easy, no-bake éclair icebox cake delivers the same rich chocolate, vanilla, and cream flavors with a fraction of the effort, substituting softened graham crackers for delicate pastry.

To assemble the cake, line a 13×9-inch baking pan with honey graham crackers, breaking pieces to fill any gaps. Combine vanilla instant pudding mix with Cool Whip and extra milk—the added milk thins the mixture slightly, allowing it to soak deep into the crackers. Spread half of the pudding mixture over the crackers, add a second layer of crackers and remaining pudding, and finish with a top layer of graham crackers covered in smooth chocolate frosting.

Refrigerate the assembled cake for at least four hours (or overnight) before serving. As it chills, the moisture from the pudding transforms the crisp graham crackers into a soft, cake-like texture that mimics choux pastry. Store leftovers in an airtight container in the fridge for up to five days, or slice and freeze individual portions for up to three months.

Budget-friendly and make-ahead friendly, this dessert yields 12 generous servings and is ideal for parties or family gatherings. Enjoy it chilled straight from the fridge alongside a cup of coffee or tea for an effortless, crowd-pleasing treat.