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No-Bake Chocolate Eclair Cake

A rich, layered slice of chocolate eclair cake featuring graham crackers, vanilla cream, and glossy chocolate ganache.
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Make this easy, no-bake chocolate eclair cake using graham crackers, vanilla pudding, and chocolate frosting. It sets up in the refrigerator for a creamy, crowd-pleasing dessert.

Ingredients

Scale
  • 1 (14.4 ounce) package instant vanilla pudding mix
  • 4 cups cold milk
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1 box (14.4 ounces) graham crackers
  • 1 (12 ounce) container chocolate frosting

Instructions

  1. Prepare the pudding: Whisk the instant vanilla pudding mix and cold milk together in a bowl until slightly thickened, about 2 minutes.
  2. Fold in the whipped topping: Gently fold the thawed whipped topping into the pudding mixture until just combined.
  3. Layer the crackers: Arrange a single layer of graham crackers on the bottom of a 9×13 inch baking dish. You may need to break some crackers to fit.
  4. Add the filling: Spread half of the pudding mixture evenly over the graham crackers.
  5. Repeat layers: Top the pudding layer with a second layer of graham crackers, followed by the remaining half of the pudding mixture.
  6. Top with crackers: Place the final layer of graham crackers on top of the pudding.
  7. Chill: Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the crackers to soften.
  8. Frost the cake: Once chilled and softened, spread the chocolate frosting evenly over the top layer of graham crackers.
  9. Serve: Slice and serve cold.

Notes

  • Use whole milk for the creamiest pudding texture.
  • If you do not have whipped topping, you can substitute with 1 1/2 cups heavy cream whipped to stiff peaks.
  • For a richer chocolate flavor, warm the frosting slightly before spreading it onto the cake.

Nutrition

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