If you’re craving a dessert that’s rich, creamy, and utterly irresistible—but don’t want to spend hours in the kitchen—this No-Bake Chocolate Eclair Cake is the perfect solution. With simple layers of graham crackers, silky vanilla pudding, fluffy whipped topping, and a glossy chocolate frosting, it comes together in minutes. The real magic happens in the fridge overnight, as the crackers soften into a cake-like texture that’s as indulgent as it is effortless.
No-Bake Chocolate Eclair Cake
Ingredients:
| Ingredient | Quantity |
|---|---|
| Instant vanilla pudding mix | 2 packages (3.5 oz) |
| Whipped topping (Cool Whip), thawed | 1 container (8 oz) |
| Milk | 3 cups |
| Graham cracker squares | 2 sleeves |
| Chocolate frosting | 1 tub (16 oz) |
How To Make No-Bake Chocolate Eclair Cake:
Make the Pudding Mixture: In a medium bowl, whisk together vanilla pudding mix, milk, and whipped topping until smooth and creamy.
Layer the Cake: Place a single layer of graham crackers in the bottom of a 9×13-inch dish, breaking pieces as needed to cover the base.
Add Pudding & Repeat: Spread half of the pudding mixture evenly over the crackers. Add a second layer of crackers, then spread the rest of the pudding mixture. Finish with a third layer of graham crackers.
Chill: Cover with plastic wrap and refrigerate for 30–60 minutes to let the pudding firm up.
Add Frosting: Microwave the chocolate frosting (lid and foil removed) for about 15 seconds to soften. Stir until smooth, then spread evenly over the top graham cracker layer.
Chill Overnight: Cover again and refrigerate overnight so the crackers soften into a cake-like texture.
Serve: Slice into squares and serve chilled for the ultimate no-bake treat.
