No-Bake Chocolate Eclair Cake Recipe
This easy no-bake chocolate éclair cake recipe is made with layers of graham crackers, creamy vanilla pudding, and rich chocolate frosting. Perfect for any occasion, this no-bake dessert is a crowd-pleaser that requires minimal effort!
Ingredients
- 1 box 14.4 oz graham crackers
- 2 boxes 3.4 oz each instant vanilla pudding mix
- 3 cups cold milk
- 1 tub 8 oz whipped topping (e.g., Cool Whip), thawed
- 1 can or tub 16 oz chocolate frosting
Instructions
- Prepare the pudding mixture:
- In a large bowl, whisk together the vanilla pudding mix and cold milk until thickened.
- Gently fold in the whipped topping until smooth and creamy.
- Layer the cake:
- In a 9x13-inch baking dish, arrange a single layer of graham crackers to cover the bottom.
- Spread half of the pudding mixture evenly over the crackers.
- Add another layer of graham crackers, followed by the remaining pudding mixture.
- Finish with a final layer of graham crackers.
- Add the chocolate frosting:
- Slightly warm the frosting in the microwave for about 10–15 seconds to make it spreadable.
- Spread the frosting evenly over the top layer of graham crackers.
- Chill and serve:
- Cover the dish with plastic wrap or foil and refrigerate for at least 4–6 hours, preferably overnight.
- Slice into squares and serve chilled.
Notes
- For a twist, layer in thinly sliced bananas, strawberries, or raspberries for added flavor.
- Substitute gluten-free graham crackers and sugar-free pudding for dietary preferences.
- Letting the cake chill overnight enhances the texture and flavor.
- Garnish with shaved chocolate, crushed graham crackers, or fresh fruit before serving for an elegant presentation.