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No-Bake Chocolate Eclair Cake

A close-up of a rich, layered chocolate eclair cake slice showing graham cracker layers, white cream filling, and thick chocolate frosting.
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Make this easy, no-bake chocolate eclair cake using graham crackers, a creamy vanilla filling, and a rich chocolate topping. This layered dessert is simple to assemble and perfect for parties.

Ingredients

Scale
  • 1 box (14.4 ounces) instant vanilla pudding mix
  • 3 cups cold milk
  • 1 container (8 ounces) frozen whipped topping, thawed
  • 1 box (14.4 ounces) graham crackers
  • 1 cup cold milk (for dipping)
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • 1 1/2 cups cold milk (for chocolate layer)
  • 1/2 cup butter
  • 1/4 cup water
  • 1/4 cup cocoa powder
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the vanilla filling: Whisk the instant vanilla pudding mix and 3 cups of cold milk together until thickened, about 2 minutes. Gently fold in the thawed whipped topping. Set aside.
  2. Prepare the chocolate glaze: In a small saucepan, combine the butter, water, and cocoa powder. Bring the mixture to a boil over medium heat, stirring constantly. Remove from heat.
  3. Whisk the chocolate pudding mix and 1 1/2 cups of cold milk into the hot chocolate mixture until smooth. Let this cool slightly, about 5 minutes.
  4. Assemble the first layer: Dip each graham cracker briefly into the 1 cup of cold milk. Arrange a single layer of dipped graham crackers in the bottom of a 9×13 inch baking dish.
  5. Spread half of the vanilla cream filling evenly over the graham cracker layer.
  6. Create the second cracker layer by arranging another layer of dipped graham crackers on top of the vanilla filling.
  7. Spread the remaining half of the vanilla cream filling over the second cracker layer.
  8. Top with a final layer of dipped graham crackers.
  9. Pour the slightly cooled chocolate glaze evenly over the top layer of graham crackers, spreading it to cover the edges.
  10. Cover the dish and refrigerate for at least 6 hours, or preferably overnight, to allow the crackers to soften completely.
  11. Before serving, mix the powdered sugar, vanilla extract, and any remaining liquid from the glaze preparation (if any) to create a simple chocolate frosting, or use the cooled chocolate mixture as the top layer. If the chocolate layer has set too firmly, you may need to gently warm it or use a simple powdered sugar glaze on top.

Notes

  • Soak the graham crackers quickly; do not let them become soggy before placing them in the dish.
  • Chilling overnight results in the best texture, mimicking the soft texture of a traditional eclair pastry.
  • You can substitute the instant vanilla pudding with a homemade vanilla custard for a richer flavor.

Nutrition

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