🛒 What You’ll Need: Pantry Staples, Maximum Joy

Grab these cozy ingredients—you probably already have most:

For the Layers:

1 sleeve (about 40) vanilla wafers (Nabisco or store brand)

1 (3.4 oz) pkg instant vanilla pudding mix

2 cups (480ml) cold milk (whole or 2% recommended)

1 (8 oz) tub whipped topping (like Cool Whip or homemade whipped cream)

For the Chocolate Topping:

1 cup (180g) semi-sweet chocolate chips

¼ cup (½ stick / 57g) unsalted butter

1 tbsp light corn syrup or honey (for shine!)

Optional Upgrades:

Sprinkle of toasted sliced almonds before chocolate sets

Drizzle of caramel over the top

Dusting of sea salt for sweet-salty balance

That’s it.

No eggs.

No gelatin.

Just real food, chilled into brilliance.

💡 Pro tip: For extra richness, use crème anglaise pudding mix or add 1 tsp vanilla extract to the filling.

🔥 How to Make It: Step-by-Step, Bite-by-Bite

Let’s cook this like we’re making edible confetti—one golden forkful at a time.

Step 1: Prep the Pan

Line a 9x13-inch baking dish with parchment paper or foil (for easy lift-out).

Lightly spray with non-stick spray.

Step 2: Make the Pudding Base

In a large bowl:

Whisk pudding mix and cold milk for 2 mins until thickened.

Fold in whipped topping until smooth and fluffy (~1 min).

👉 Batter will be light and creamy—like mousse!

Step 3: Layer the Wafers

Arrange a single layer of vanilla wafers in the pan (break pieces to fit gaps).

Spoon about ⅓ of the pudding mixture over the wafers and spread gently.

Repeat two more times:

Wafers → pudding → wafers → pudding → final wafer layer

👉 Top layer should be pudding only—no exposed cookies.

Step 4: Make the Chocolate Glaze

In a microwave-safe bowl:

Add chocolate chips, butter, and corn syrup.

Microwave in 30-second bursts, stirring between, until smooth (~1.5–2 mins total).

→ Or melt gently on the stovetop over double boiler.

Step 5: Pour & Chill

Pour warm chocolate glaze evenly over the top.

Use a spatula to spread gently to edges.

Cover and refrigerate at least 4 hours, preferably overnight.

✅ Why this matters: Chilling lets flavors meld and texture firm up.

Step 6: Serve & Savor

Lift out using parchment overhang.

Cut into squares with a sharp knife (wipe blade between cuts).

Serve cold—from the fridge.

Bonus: Leftovers keep beautifully for 3–4 days covered in the fridge.

💡 Pro Tips for Next-Level Success

Tip

Why It Works

✅ Don’t skip chilling

Warm cake = melty mess

✅ Use full-fat pudding & whipped topping

Holds shape better

✅ Make ahead: Assemble 1–2 days ahead—flavors deepen overnight

✅ Freeze it: Not recommended (pudding can separate)

✅ Gluten-free? Use GF cookies & pudding mix

Still delicious!

🍽️ When to Serve These Golden Gems

🎉 Church potlucks and bake sales

🍫 Afternoon tea with coffee

🎂 Birthday celebrations (label as “No-Bake Éclair Dream Cake!”)

🫶 To someone who says, “I don’t eat desserts” —watch them ask for seconds

Because once they taste that chocolate-vanilla, wafer-crunch magic?

They’ll be converted.

❤️ Final Thought: Great Food Doesn’t Have to Be Complicated

You don’t need 17 ingredients or a culinary degree to make something magical.

Sometimes, all it takes is:

A box of pudding

A bag of wafers

And the courage to say: “Today, I’m making joy.”

And when your partner says, “Did you get this from a bakery?”

Or your kid hugs you after the first bite…

You’ll know:

You didn’t just make dessert.

You made love.

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