No-Bake Chocolate Eclair Cake Recipe

Introduction

No-bake chocolate eclair cake is a delightful dessert that combines the creamy texture of vanilla pudding with layers of graham crackers and rich chocolate frosting. It’s easy to assemble and perfect for a make-ahead treat that everyone will love.

Ingredients

• 2 (3.5 oz) packages instant vanilla pudding mix
• 1 (8 oz) container whipped topping (Cool Whip), thawed
• 3 cups milk
• 2 sleeves graham cracker squares
• 1 (16 oz) tub chocolate frosting

Instructions

1. Step 1: In a medium bowl, whisk together the instant vanilla pudding mix, milk, and whipped topping until the mixture is thick and creamy.
2. Step 2: Place a single layer of graham crackers on the bottom of a 9×13-inch baking dish. Spread half of the pudding mixture evenly over the crackers.
3. Step 3: Add another layer of graham crackers on top of the pudding, then spread the remaining pudding mixture over this layer.
4. Step 4: Place a final layer of graham crackers on top. Cover the dish and refrigerate for 30 to 60 minutes to allow the crackers to soften slightly.
5. Step 5: Microwave the tub of chocolate frosting for about 15 seconds to soften it. Stir well and then spread evenly over the top layer of graham crackers.
6. Step 6: Cover the cake again and refrigerate overnight to let the flavors meld and the layers develop an eclair-like texture.
7. Step 7: When ready to serve, slice into squares and enjoy chilled.

Tips & Variations

• Use milk chocolate or dark chocolate frosting for a different flavor profile.
• For added texture, sprinkle chopped nuts between layers before chilling.
• Make sure the whipped topping is completely thawed and smooth before mixing to avoid lumps.

Storage

Store the cake covered in the refrigerator for up to 3 days. The longer it chills, the softer and more cake-like the layers become. Reheat is not recommended as it’s best enjoyed cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cracker or cookie?

Yes, graham crackers work best for the traditional texture, but you can experiment with vanilla wafers or digestive biscuits for a unique twist.

How long should I let the cake chill before serving?

Chilling overnight is ideal to achieve the perfect softness and flavor blending, but at minimum, chill for 4 hours.

No-Bake Chocolate Eclair Cake Recipe

Print Recipe

★★★★★

4.5 from 108 reviews

This no-bake chocolate eclair cake is an easy and delicious dessert featuring layers of creamy vanilla pudding, fluffy whipped topping, soft graham crackers, and a rich chocolate frosting topping. The graham crackers soften overnight, creating a cake-like texture reminiscent of a classic chocolate eclair. Perfect for a quick dessert that requires no baking and melts in your mouth with every bite.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 8 hours 15 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Filling

• 2 (3.5 oz) packages instant vanilla pudding mix
• 3 cups milk
• 1 (8 oz) container whipped topping (Cool Whip), thawed

Layers

• 2 sleeves graham cracker squares

Topping

• 1 (16 oz) tub chocolate frosting

Instructions

1. Make the Pudding Mixture: In a medium bowl, whisk together the instant vanilla pudding mix and milk until the mixture thickens slightly. Then fold in the thawed whipped topping until the mixture is smooth, thick, and creamy, creating the base creamy filling.
2. First Layer: Place a single layer of graham crackers evenly at the bottom of a 9×13-inch baking dish. Spread half of the prepared pudding mixture over the graham crackers, ensuring even coverage.
3. Second Layer: Add a second layer of graham crackers on top of the pudding layer. Then spread the remaining pudding mixture evenly over this layer.
4. Final Graham Cracker Layer: Place a final layer of graham crackers over the remaining pudding mixture to complete the layering. Cover the dish and refrigerate for 30 to 60 minutes to allow the graham crackers to soften slightly and meld with the filling.
5. Add Chocolate Frosting: Microwave the tub of chocolate frosting for about 15 seconds to soften it slightly for easy spreading. Stir well to smooth it out, then spread evenly over the top graham cracker layer.
6. Chill Overnight: Cover the dish again and place it in the refrigerator overnight, allowing the layers to fully blend, and the cake to develop the texture and flavor reminiscent of a traditional chocolate eclair.
7. Serve: Slice the chilled cake into squares and serve cold for the best taste and texture.

Notes

• For best results, allow the cake to chill overnight to ensure the graham crackers soften fully and flavors meld.
• You can substitute milk with a dairy-free alternative if desired, but pudding texture may vary.
• Use instant pudding mix, not cook-and-serve, for the correct consistency.
• If you prefer, you can use homemade whipped cream instead of Cool Whip for a fresher taste.
• This dessert can be made a day ahead, making it perfect for potlucks and gatherings.

Keywords: No-Bake Chocolate Eclair Cake, easy dessert, pudding cake, graham cracker dessert, chocolate frosting dessert