No-Bake Chocolate Eclair Cake: A Quick & Creamy Crowd-Pleaser
Looking for a dessert that’s impressive, delicious, and incredibly easy to make? Enter the No-Bake Chocolate Eclair Cake — the ultimate make-ahead treat that tastes like you spent hours in the kitchen when you really didn’t.
This chilled dessert combines layers of graham crackers, creamy vanilla pudding, and whipped topping, all topped with a rich chocolate ganache or frosting. The magic happens as it chills overnight, softening the graham crackers into a cake-like texture that’s impossible to resist.
Why You’ll Love This Dessert
No baking required – perfect for hot days or busy schedules.
Minimal ingredients – most of them are pantry staples.
Feeds a crowd – great for potlucks, holidays, or family dinners.
Tastes like a chocolate eclair – but no pastry skills required!
No-Bake Chocolate Eclair Cake Recipe
Ingredients:
2 (3.4 oz) boxes of instant vanilla pudding mix
3 cups cold milk
1 (8 oz) tub of whipped topping (like Cool Whip), thawed
1 box of graham crackers
1 (16 oz) container of chocolate frosting
Instructions:
Mix the filling:
In a large bowl, whisk together the instant pudding and cold milk until smooth and thickened. Gently fold in the whipped topping until fully combined.
Layer it up:
In a 9×13-inch dish, place a single layer of graham crackers on the bottom. Spread half of the pudding mixture over the crackers. Add another layer of graham crackers, then the remaining pudding mixture. Top with one final layer of graham crackers.
Frost the top:
Remove the lid and foil from the chocolate frosting and microwave it for about 15–20 seconds, just until it’s pourable but not hot. Stir and spread evenly over the top layer of graham crackers.
Chill overnight:
Cover the cake and refrigerate for at least 6 hours, but overnight is best. This gives the crackers time to soften and absorb the creamy filling.
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