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No-Bake Chocolate Eclair Cake

A tempting slice of chocolate eclair cake showing layers of cream filling, graham crackers, and rich chocolate ganache topping.
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Make this easy, no-bake chocolate eclair cake for a creamy, layered dessert that tastes like a classic éclair without turning on the oven. It uses simple ingredients like graham crackers and instant pudding.

Ingredients

Scale
  • 1 (14.4 ounce) package graham crackers
  • 2 (3.4 ounce) boxes instant vanilla pudding mix
  • 4 cups cold milk
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1 (16 ounce) container chocolate frosting

Instructions

  1. Arrange a single layer of graham crackers on the bottom of a 9×13 inch baking dish. Break crackers if needed to cover the bottom completely.
  2. In a large bowl, whisk together the instant vanilla pudding mix and cold milk for two minutes until the mixture thickens.
  3. Gently fold the thawed whipped topping into the thickened pudding mixture until just combined.
  4. Spread half of the pudding mixture evenly over the graham cracker layer.
  5. Place a second layer of graham crackers on top of the pudding layer.
  6. Spread the remaining half of the pudding mixture over the second layer of crackers.
  7. Top the cake with the final layer of graham crackers.
  8. Spread the chocolate frosting evenly over the top layer of crackers.
  9. Cover the dish and chill the cake in the refrigerator for at least four hours, or preferably overnight, before serving.

Notes

  • For a richer flavor, use a homemade vanilla pastry cream instead of instant pudding mix.
  • If you want a firmer cake, use less milk when preparing the pudding according to package directions.
  • You can make this crowd pleasing cake one day ahead of time; chilling improves the texture.

Nutrition

Find it online: https://fooddexterity.com/chocolate-eclair-cake-recipe-no-bake/