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No-Bake Chocolate Eclair Cake

A close-up slice of chocolate eclair cake showing layers of graham crackers, cream filling, and chocolate glaze.
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You can make this easy, crowd-pleasing No-Bake Chocolate Eclair Cake using simple ingredients. It features layers of graham crackers, creamy vanilla pudding filling, and a rich chocolate glaze, tasting just like a classic eclair without turning on your oven.

Ingredients

Scale
  • 2 packages (3.4 ounces each) 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 chocolate glaze)
  • 1/2 cup butter
  • 1/2 cup unsweetened cocoa powder
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the pudding: In a large bowl, whisk together the instant vanilla pudding mix and 3 cups of cold milk until the mixture thickens, about 2 minutes.
  2. Fold in the whipped topping: Gently fold the thawed whipped topping into the thickened pudding mixture until fully combined. This creates your creamy eclair filling.
  3. Assemble the first layer: Arrange a single layer of graham crackers on the bottom of a 9×13 inch baking dish. You may need to break some crackers to fit the edges.
  4. Add the filling: Spread half of the pudding mixture evenly over the graham cracker layer.
  5. Add the second layer: Place another layer of graham crackers on top of the filling.
  6. Add the remaining filling: Spread the rest of the pudding mixture over the second layer of crackers.
  7. Top with the final layer: Place the last layer of graham crackers on top of the filling. Cover the dish with plastic wrap and chill in the refrigerator for at least 2 hours, or until the crackers soften.
  8. Make the chocolate glaze: In a medium saucepan over medium heat, melt the butter. Whisk in the cocoa powder and 1 cup of cold milk until smooth. Bring the mixture to a gentle boil, then remove from heat.
  9. Finish the glaze: Whisk in the powdered sugar and vanilla extract until the frosting is smooth and glossy. Let the glaze cool slightly, about 5 to 10 minutes.
  10. Frost the cake: Pour the slightly cooled chocolate glaze over the chilled cake, spreading it evenly to cover the top layer of graham crackers completely.
  11. Chill again: Return the cake to the refrigerator for at least 1 hour before slicing and serving.

Notes

  • For a softer texture, chill the cake for 4 hours or overnight. This allows the graham crackers to fully absorb moisture from the filling.
  • If you prefer a thicker, richer chocolate topping, substitute the milk in the glaze with heavy cream.
  • You can use pre-made whipped topping or make your own stabilized whipped cream for the filling.

Nutrition

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