If you love chocolate eclairs but dread the time and effort involved in making them from scratch, this no-bake chocolate eclair cake recipe is your new best friend. It captures all the creamy, dreamy, chocolatey goodness of a classic eclair without needing an oven or stovetop. And honestly, it’s so simple that even beginners can whip it up without breaking a sweat.
The best part? You only need a handful of ingredients, and the hardest part is waiting for it to chill before diving in.
Whether you’re planning a family gathering, a potluck, or just want a sweet treat that’s fuss-free, this recipe is a guaranteed crowd-pleaser.
Ingredients You’ll Need
- 2 (3.5 oz) packages of instant vanilla pudding mix
This pudding forms the creamy filling. Instant pudding means no cooking necessary—just mix and go. - 1 (8 oz) container of whipped topping (like Cool Whip), thawed
Adds lightness and fluffiness to the filling, balancing the richness of the chocolate. - 3 cups milk
Use cold milk to help the pudding set properly. Whole milk makes it creamier, but 2% works fine too. - 2 sleeves graham cracker squares
These create the “pastry” layers. They soak up the pudding and soften into a cake-like texture as it chills. - 1 (16 oz) tub of chocolate frosting
This replaces the chocolate glaze on traditional eclairs. It’s thick, rich, and spreads easily over the top.
Step-by-Step Instructions
1. Mix the Pudding Filling
In a large mixing bowl, whisk together the two packages of instant vanilla pudding with the 3 cups of cold milk. Whisk for about 2 minutes until the mixture thickens slightly. You’ll know it’s ready when it starts to set but is still pourable.
Pro tip: For extra smooth pudding, use a hand mixer on medium speed.
2. Fold in the Whipped Topping
Gently fold in the entire container of thawed whipped topping into the pudding. Use a spatula and fold carefully until combined. The filling should be light, fluffy, and creamy.
3. Layer the Graham Crackers
In a 9×13-inch baking dish, arrange a single layer of graham crackers to cover the bottom evenly. Depending on the size of your crackers, you might need to break a few to fit the corners.
4. Spread the Pudding Mixture
Spoon half of the pudding filling over the graham crackers and spread it evenly with a spatula. Make sure to cover all the crackers, so each one softens and absorbs the flavor.
5. Add Another Layer of Graham Crackers
Place another layer of graham crackers over the pudding layer.
6. Add the Remaining Pudding Filling
Spread the remaining pudding mixture over the second layer of graham crackers. Smooth it out gently.
7. Top with Chocolate Frosting
Spread the entire tub of chocolate frosting over the top layer of pudding. Use a spatula to smooth it out into an even, glossy layer. This is your “chocolate glaze” that makes the cake look as good as it tastes.
Chill, Chill, Chill
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