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No-Bake Chocolate Eclair Cake

A close-up of a layered slice of eclair cake featuring graham crackers, creamy vanilla filling, and a rich chocolate topping.
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Make this simple, layered dessert using graham crackers, vanilla pudding, and chocolate frosting. It requires no oven and sets up nicely in the refrigerator.

Ingredients

Scale
  • 1 box (14.4 ounces) graham crackers
  • 2 packages (3.4 ounces each) instant vanilla pudding mix
  • 3 cups cold milk
  • 1 container (8 ounces) frozen whipped topping, thawed
  • 1 can (16 ounces) chocolate frosting

Instructions

  1. Arrange a single layer of graham crackers on the bottom of a 9×13 inch baking dish. Break crackers if necessary to cover the bottom completely.
  2. In a large bowl, whisk together the instant vanilla pudding mix and cold milk for two minutes until the mixture thickens.
  3. Gently fold the thawed whipped topping into the pudding mixture until just combined.
  4. Spread half of the pudding mixture evenly over the layer of graham crackers.
  5. Place a second layer of graham crackers over the pudding layer.
  6. Spread the remaining half of the pudding mixture over the second layer of crackers.
  7. Top with a final layer of graham crackers.
  8. Spread the chocolate frosting evenly over the top layer of crackers.
  9. Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, before slicing and serving.

Notes

  • You can use a 9×9 inch dish for a thicker, taller cake, but you may need to increase ingredient amounts slightly.
  • For a smoother frosting application, warm the chocolate frosting slightly in the microwave for 10-15 seconds.
  • This cake tastes best after chilling for a full 12 hours, as this allows the graham crackers to soften properly.

Nutrition

Find it online: https://savoryskies.com/easy-eclair-cake-recipe/