No-Bake Chocolate Eclair Cake
This no-bake chocolate eclair cake is the ultimate easy dessert—creamy layers of vanilla pudding and graham crackers topped with rich chocolate frosting. A make-ahead favorite for any occasion!
Equipment
- 9x13-inch baking dish
- Mixing bowl
- Whisk
- Offset spatula
Ingredients
Main 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)
Optional Ganache Topping
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
Instructions
- Whisk together instant pudding mix and cold milk in a large bowl until thickened (about 2 minutes).
- Gently fold in the whipped topping until fully incorporated.
- In a 9x13 baking dish, layer graham crackers to cover the bottom completely.
- Spread half of the pudding mixture evenly over the crackers. Repeat with another layer of crackers and the remaining pudding mix. Finish with a final layer of graham crackers.
- Microwave the frosting for 15 seconds to soften, then spread it over the top layer. OR make ganache by heating cream until steaming, pour over chocolate chips, let sit 2 mins, then stir until smooth.
- Cover and refrigerate for at least 6 hours or overnight for best results.
Notes
This cake gets better the longer it chills! Try adding banana slices or strawberries between layers for a fruity twist. You can also use chocolate graham crackers for a richer taste.