No-Bake Chocolate Eclair Cake: A Quick and Irresistible Dessert

When you’re craving something sweet, easy, and absolutely delicious, No-Bake Chocolate Eclair Cake is the answer. This dessert is a beloved classic, offering the rich, creamy texture of an eclair without the need for hours of baking and fussing in the kitchen. With layers of graham crackers, vanilla pudding, and chocolate frosting, it’s a simple yet decadent treat that’s perfect for family gatherings, potlucks, or when you just want to indulge in something sweet. Best of all, it requires no oven time, making it an ideal recipe for hot summer days or anytime you’re looking for a no-fuss dessert.

Here’s everything you need to know to make this irresistible dessert!

Ingredients

For the Cake:

• 1 box (about 14.4 oz) graham crackers (you’ll need about 4-5 sleeves)
• 2 packages (3.4 oz each) instant vanilla pudding mix
• 3 cups cold milk
• 8 oz cool whip (or whipped topping)

For the Chocolate Topping:

• 1/2 cup unsalted butter
• 1/4 cup milk
• 1/4 cup cocoa powder
• 1 tsp vanilla extract
• 2 cups powdered sugar

Instructions

Step 1: Prepare the Vanilla Pudding Layer

Start by preparing the vanilla pudding. In a medium-sized bowl, whisk together the two packages of instant vanilla pudding mix and the cold milk. Whisk for about 2 minutes until the mixture thickens up.

Once it’s thickened, fold in the cool whip (or whipped topping) to create a creamy, smooth filling. Set this pudding mixture aside while you assemble the cake.

Step 2: Assemble the Cake Layers

In a 9×13-inch baking dish, start by laying down a single layer of graham crackers. Break them as necessary to fit neatly into the bottom of the dish. Once the first layer is arranged, spread half of the vanilla pudding mixture evenly over the top of the graham crackers. Smooth the pudding out to cover every cracker.

Next, repeat the process by layering more graham crackers on top of the pudding. Then, add the remaining vanilla pudding mixture on top of that layer. Finish off with another layer of graham crackers, creating three layers of crackers and pudding in total.

Step 3: Make the Chocolate Frosting

To make the chocolate frosting, combine the butter, milk, and cocoa powder in a saucepan. Heat over medium heat, stirring constantly until the butter is melted and the cocoa powder is fully incorporated. Bring the mixture to a simmer and let it cook for about 1 minute, then remove from heat.

Add the powdered sugar and vanilla extract to the saucepan. Stir until the frosting is smooth and glossy. Let it cool for about 5 minutes before pouring it over the top layer of graham crackers. Use a spatula to spread it evenly, covering the entire surface of the cake.

Step 4: Chill and Set

Once the cake is assembled with its creamy layers and chocolate topping, it’s time to chill. Cover the dish with plastic wrap or foil and refrigerate for at least 4 hours, or overnight for the best results. The longer the cake chills, the better the flavors meld and the graham crackers soften, creating that signature “eclair” texture.

Step 5: Serve and Enjoy!

Once the cake has set, it’s ready to serve. Cut into squares and enjoy the perfect balance of creamy pudding, crunchy graham crackers, and rich chocolate topping. This dessert is a guaranteed crowd-pleaser, with a delightful texture and a delicious combination of sweet, creamy, and chocolaty goodness.