Name: No-Bake Chocolate Eclair Cake
Prep time: 20 min
Total time: 380 min
Ingredients: 1 box graham crackers ((14.4 oz)); 2 packages instant vanilla pudding mix ((3.4 oz each)); 3 cups cold milk; 1 tub whipped topping ((8 oz, thawed)); 1 can chocolate frosting ((16 oz)); 1 cup heavy cream; 1 cup semi-sweet chocolate chips

First off, thank you for being here! Whether you’ve stumbled across this recipe in search of a crowd-pleasing dessert or you’re one of my treasured subscribers who loves easy sweets that taste like they took hours—welcome. You’re going to love this one. This No-Bake Chocolate Eclair Cake is one of those recipes that lives in your back pocket for life—no oven, no stress, and completely irresistible.

If you’d like this recipe (and others like it) delivered straight to your inbox, be sure to subscribe to my email list! Trust me, this is one dessert you’ll be making again and again.

What Is a No-Bake Chocolate Eclair Cake?

It’s dessert magic. Think of it as a layered icebox cake: crisp graham crackers soften into tender “cake” layers, sandwiching whipped vanilla pudding filling, and topped with a rich chocolate ganache that makes it taste just like a classic eclair. Only easier. Much easier.

Why You’ll Fall In Love With This Recipe

No oven required. A true hero on hot days or busy weeks.
Minimal ingredients. You probably already have most of them on hand.
Make-ahead friendly. Actually, it has to chill—giving you the perfect excuse to prep ahead.
Always a hit. At potlucks, birthdays, or “just because” nights.
It tastes like a bakery treat. Creamy, chocolaty, layered decadence—without the fuss.

What Does It Taste Like?

Imagine the luscious vanilla custard inside an éclair, now fluffier and lighter. Then layer that between graham crackers that absorb all that moisture and transform into tender, cakey sheets. Top it all off with a glossy chocolate ganache. Every bite is creamy, soft, and deeply satisfying.

Benefits of This Recipe

Quick to assemble
Kid-friendly and nostalgic
Budget-conscious
Perfect for feeding a crowd
No special skills or tools needed
Make it once, and it becomes a family tradition

Ingredients

1 box (14.4 oz) graham crackers
2 boxes (3.4 oz each) instant vanilla pudding mix
3 cups cold milk

1 tub (8 oz) whipped topping (like Cool Whip), thawed
1 can (16 oz) chocolate frosting or homemade chocolate ganache (see below for homemade option)

Optional: Homemade Chocolate Ganache

1 cup heavy cream

1 cup semi-sweet chocolate chips

Tools You’ll Need

9×13-inch baking dish
Mixing bowls

Whisk
Offset spatula (or regular spatula works fine)
Microwave-safe bowl (if making ganache)

Additions and Substitutions

Want to mix things up?

Swap vanilla pudding with French vanilla or cheesecake pudding
Add a layer of sliced bananas or strawberries between the pudding

Use chocolate graham crackers for extra richness
Sub the whipped topping for homemade whipped cream if you prefer

How to Make No-Bake Chocolate Eclair Cake

Step 1: Make the filling
Whisk together the instant pudding mixes and cold milk until thickened (about 2 minutes). Fold in the whipped topping until fully combined.

Step 2: Layer the cake
In a 9×13 pan, lay out graham crackers in a single layer (you may need to break a few to fit). Spread half of the pudding mixture over the crackers. Add another layer of crackers, then the remaining pudding mix. Finish with one final layer of crackers.

Step 3: Add the topping
Microwave the frosting for about 15 seconds to make it easier to spread, then pour over the top and smooth with a spatula.
OR make your own ganache: heat the cream until just steaming, pour over chocolate chips, let sit 2 minutes, then whisk until glossy.

Step 4: Chill
Cover and refrigerate for at least 6 hours, preferably overnight. This is when the magic happens—the graham crackers soften into cake-like layers.

What to Serve With It

Honestly? This cake is a showstopper all on its own. But if you’re going big:

A side of fresh berries adds a pop of color and freshness

Coffee or espresso cuts the sweetness beautifully
A scoop of vanilla ice cream? Why not go all out

Tips for the Perfect Eclair Cake

Chill overnight if possible—the longer it sits, the better the texture

Don’t skip softening the frosting (or make ganache—it’s next-level!)
Use full-fat ingredients for the richest flavor
Line your pan with parchment for easier slicing and serving

Storage Instructions

Store leftovers covered in the fridge for up to 5 days.
It can also be frozen! Wrap tightly in plastic and foil, and freeze for up to 1 month. Thaw overnight in the fridge.

General Info

Prep time: 20 minutes
Chill time: 6+ hours
Serves: 12–15
Skill level: Beginner

FAQ

Can I use homemade pudding instead of instant?
Yes, just make sure it’s fully cooled and thick enough to layer.

Can I make this gluten-free?
Absolutely—just use gluten-free graham crackers and ensure your pudding mix is gluten-free too.

Can I freeze this dessert?
Yes! It freezes well. Just wrap it tightly and thaw overnight before serving.

Conclusion

This No-Bake Chocolate Eclair Cake is the kind of recipe that makes you feel like a kitchen magician. Easy enough for a Tuesday, delicious enough for a celebration. Every layer brings pure comfort and delight, and once you try it, you’ll understand why it’s a classic that keeps coming back year after year.

Want more dreamy desserts? Try my Peach Cobbler Crumble Bars or the reader-favorite Peach Cream Cheese Cake—they’re just as easy and just as unforgettable.

Share the Love!

If you make this recipe, I’d be thrilled to see it! Share your photos on Pinterest or tag me—nothing makes me happier than seeing your creations come to life. And don’t forget to leave a review below if you loved it!

Nutrition (Per Serving, Approx.)

Calories: 310
Fat: 15g
Carbs: 40g
Protein: 3g
Sugar: 28g

Can’t wait to see what you whip up next. Happy layering!