No-Bake Chocolate Eclair Cake
Creamy, Chocolatey, and Totally No-Fuss
If you’ve ever wanted a dessert that tastes like it took hours but actually comes together in minutes, this No-Bake Chocolate Eclair Cake is your answer. With layers of graham crackers, fluffy vanilla pudding, and rich chocolate frosting, it’s sweet, satisfying, and utterly nostalgic.
No baking. No mixers. No stress. Just one bowl, one pan, and one heck of a delicious bite.
❤️ Why I Love This Recipe
There’s something about the silky pudding, softened graham crackers, and that glossy homemade chocolate topping that makes this dessert taste like a bakery classic. It’s a great make-ahead recipe that gets even better as it chills. It’s also endlessly adaptable and always a crowd favorite.
Looking for more no-bake inspiration? Check out Brownie Batter Dip or this No-Bake Oreo Cream Pie for more low-effort indulgence.
🛒 Ingredients
For the Cake:
- 2 packages (3.4 oz each) instant vanilla pudding mix
- 3 cups cold milk
- 1 container (8 oz) frozen whipped topping, thawed
- 1 box graham crackers
For the Chocolate Frosting:
- ½ cup unsalted butter
- ¼ cup milk
- 1 cup granulated sugar
- ⅓ cup unsweetened cocoa powder
- 1 tsp vanilla extract
👨🍳 How to Make No-Bake Chocolate Eclair Cake
1. Prepare the Pudding Mixture
In a large bowl, whisk together the instant vanilla pudding mix and cold milk until thickened (about 2 minutes).
Fold in the thawed whipped topping until well combined and creamy.
2. Assemble the Layers
In a 9×13-inch baking dish, arrange a single layer of graham crackers to cover the bottom.
Spread half of the pudding mixture over the graham crackers.
Add a second layer of graham crackers, followed by the remaining pudding mixture.
Top with a final layer of graham crackers.
3. Make the Chocolate Frosting
In a medium saucepan, combine the butter, milk, sugar, and cocoa powder.
Bring to a gentle boil over medium heat, stirring constantly. Boil for 1 minute, then remove from heat.
Stir in the vanilla extract and let cool slightly (about 5 minutes).
4. Top and Chill
Pour the slightly cooled chocolate frosting over the top graham cracker layer, spreading it evenly.
Cover the dish with plastic wrap and refrigerate for at least 4 hours—preferably overnight—for best flavor and texture.
🔄 Tips, Swaps & Variations
- Flavor Boost: Add a splash of almond extract or espresso powder to the frosting for a twist.
- Chocolate Variation: Swap vanilla pudding for chocolate or even banana for a new flavor profile.
- Topping Ideas: Garnish with crushed nuts, mini chocolate chips, or fresh raspberries before serving.
- Short on time? Use canned chocolate frosting—but homemade is worth it!
🍽️ What to Serve With It
- Pair with Pumpkin Delight Dessert for a dessert buffet
- Serve alongside Edible Cookie Dough for late-night snack vibes
- Add to a holiday spread with Grasshopper Pie
- Make it part of your “chill dessert” lineup with Brownie Batter Dip
🧊 Storage & Make-Ahead
- Store covered in the fridge for up to 5 days
- This is a make-ahead dream: flavor gets better overnight
- Not freezer-friendly—the pudding texture will change
🔗 More No-Bake Recipes You’ll Love
✨ Final Thoughts
This No-Bake Chocolate Eclair Cake delivers maximum satisfaction with minimal effort. It’s the perfect answer to “What can I bring?” and “What can I make in advance?” without ever touching the oven.
👉 Want more no-bake hits and crowd-pleasers? Subscribe to the ChefManiac newsletter for recipes that are big on flavor, not effort. And if you make this cake, tag @ChefManiac—we’d love to see your delicious layers!
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