No Bake Chocolate Eclair Cake
No Bake Chocolate Eclair Cake is the easiest dessert you will make this year. It tastes just like the classic pastry but uses simple ingredients like graham crackers, instant vanilla pudding, and whipped topping. You do not even need to turn on the oven. Just layer it in a pan, spread the chocolate frosting on top, and let the fridge do the work. It is the perfect make-ahead recipe for holidays or warm days when baking feels like too much work.
Ingredients
- 1 14.4 oz box graham crackers
- 2 3.4 oz boxes instant vanilla pudding mix
- 3 cups cold milk
- 8 ounces cream cheese softened (optional, for a thicker filling)
- 1 8 oz tub whipped topping, thawed
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 1 16 oz tub chocolate frosting
Instructions
- Make the filling: whisk pudding mix and cold milk for 2 minutes until thickened. If using cream cheese, beat it until smooth, then beat in the pudding mixture. Fold in whipped topping, vanilla, and salt.
- Layer crackers: place a single layer of graham crackers in the bottom of a 9 x 13-inch dish.
- Add filling: spread half of the filling over the crackers.
- Repeat: add another layer of graham crackers, then spread the remaining filling. Top with a final layer of graham crackers.
- Add frosting: microwave chocolate frosting for 10–20 seconds until spreadable, then spread evenly over the top layer.
- Chill: cover and refrigerate at least 8 hours, preferably overnight.
- Serve: slice cold for the cleanest layers.
Notes
Overnight chill time gives the best texture. The graham crackers soften into cake-like layers.
For a less sweet filling, use homemade whipped cream and keep the cream cheese for structure.
Store covered in the fridge up to 5 days.
Tried this recipe?Let us know how it was!